How to Make Quick Stuffed grape leaves iranian style, Dolma

Hello everybody, I hope you're having an amazing day today. Today, we're going to prepare a special dish, Simple Way to Prepare Homemade Stuffed grape leaves iranian style, Dolma. It is one of my favorites. For mine, I'm gonna make it a bit tasty. This will be really delicious.

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The same is true for lunches whenever we frequently add to your can of soup or even box of macaroni and cheese or some other such product rather than putting our creative efforts into making an instant and easy yet delicious lunch. You may notice many ideas in this guide and the expectation is that these thoughts will not just allow you to get off to a fantastic start for finishing the lunch rut most of us seem to find ourselves in at any time or another but in addition to try new things on your very own.

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Many things affect the quality of taste from Stuffed grape leaves iranian style, Dolma, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Stuffed grape leaves iranian style, Dolma delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Stuffed grape leaves iranian style, Dolma is 5 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Stuffed grape leaves iranian style, Dolma estimated approx 1 mins.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook Stuffed grape leaves iranian style, Dolma using 15 ingredients and 12 steps. Here is how you cook that.

The lime & sugar add to these grape leaves stuffed with meat, rice and herbs a special taste. Savor!

Ingredients and spices that need to be Prepare to make Stuffed grape leaves iranian style, Dolma:

1. 250 g vine leaves, washed and stems removed
2. 250 g lamb, or beef, ground
3. 100 g long grain rice
4. 50 g parsley, finely chopped
5. 50 g dill, finely chopped
6. 50 g peppermint, finely chopped
7. 50 g tarragon, finely chopped
8. 50 g spring onion, finely chopped
9. 2 onions, finely chopped
10. 2 tablespoons tomato paste
11. 1/2 cup lime juice
12. 2 tablespoons sugar
13. 2 tablespoons vegetable oil
14. black pepper
15. salt

Steps to make to make Stuffed grape leaves iranian style, Dolma

1. In a skillet, fry the onion in 2 tablespoons of vegetable oil until golden then add in the ground meat and cook until the meat is brown.
2. Dissolve the tomato paste in half a cup of water and add it to the meat and onion mix; season with black pepper and salt. Stir and leave to boil until the sauce thickens then remove from heat and set aside.
3. In another skillet, fry the vegetables (parsley, dill, mint, tarragon and spring onions) in vegetable oil until they are soft. Turn off the heat and set aside.
4. In a saucepan, pour 2 cup of water and heat until boiling. Add in the rice and a teaspoon of salt. Bring to a boil again then reduce the heat. When the rice is slightly tender, turn off the heat, drain any remaining water and leave to cool.
5. Boil the vine leaves in salted water for 2 minutes until they start to soften. Remove from heat, drain, and leave to cool.
6. In a small bowl, make a sauce by mixing the lime juice, sugar, salt and pepper together.
7. To make the stuffing, combine the rice with the meat mixture and the fried vegetables. Then pour half of the lime juice sauce and mix well.
8. In a cooking pot, put 3 tablespoons of vegetable oil, and spread 3 layers of vine leaves to cover the bottom of the pot.
9. To make the dolmeh, take a vine leaf, and place a tablespoon (depending on the size of the leaf) of stuffing in the middle and roll the leaf tightly around it. Repeat for the remaining stuffing and vine leaves.
10. Arrange the dolme in the cooking pot in layers on top of each other without leaving any space between them.
11. Add 2 tablespoons of oil and ½ cup of warm water to the pot and simmer on low heat with the lid on, for about 30 minutes. Add more hot water if needed.
12. Before turning off the heat, pour the remaining lime juice sauce and cook for a few more minutes then remove from heat.

While this is by no means the end all be guide to cooking fast and simple lunches it's very good food for thought. The expectation is that will get your own creative juices flowing so you can prepare wonderful lunches for the own family without having to complete too much heavy cooking in the process.

So that is going to wrap it up with this special food Steps to Make Quick Stuffed grape leaves iranian style, Dolma. Thanks so much for your time. I'm sure that you can make this at home. There's gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!