Dolmeh Persian Recipe

Then you add all the grind spices to onions. Dolma or as the Persians call it Dolmeh is stuffed vegetable dishes common in the Middle East and surrounding regions Russia and Central Asia.

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Dolmeh Barge Mo Stuffed Grape Leaves is the most common of Persian Dolmeh.

Dolmeh persian recipe. Preparation of the Dolma Sauce Dice the. Use a suitable flame and let the pieces of dolma. Stuffing the eggplants Stuff the eggplants with the combination above.

If you are going to add ground meat you should saute them with onions. The way I have wrapped the grape leaves is actually the Turkish style of wrapping. In the last 10-15 minutes of cooking sprinkle with 2 tablespoons of lemon juice or vinegar and just a sprinkle of sugar.

Add some pepper and a soup spoon of lemon juice also a glass of boiling water. Taste and adjust the seasoning. There are a variety of ways to make the mixture that is wrapped with the grape leaves.

Pour the tomato sauce over the dolmeh cover and cook on medium-low heat for an hour. Now pour the sauce into a suitable pot and put the stuffed bell peppers in side it. To cook Dolmeh you should first dice and fry the onion in vegetable oil.

Dont fill the eggplants with the stuff completely. Leave them hollow at. To serve place the dolmeh on a platter and serve warm with mast-o-khiar and sabzi khordan.

Mix them completely until they look consistent.

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