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Stuffed grape leaves iranian style, Dolma

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

Malikat el Matbakh


5 servings
  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


1 mins
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    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.

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    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.

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    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.

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    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.

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    Boil the vine leaves in salted water for 2 minutes until they start to soften. Remove from heat, drain, and leave to cool.

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    In a small bowl, make a sauce by mixing the lime juice, sugar, salt and pepper together.

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    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.

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    In a cooking pot, put 3 tablespoons of vegetable oil, and spread 3 layers of vine leaves to cover the bottom of the pot.

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    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.

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    Arrange the dolme in the cooking pot in layers on top of each other without leaving any space between them.

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    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.

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    Before turning off the heat, pour the remaining lime juice sauce and cook for a few more minutes then remove from heat.

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Made by 2 cooks

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