Dolmeh - Iranian wine leaf dolmades

Ingredients for Dolmeh - Iranian wine leaf dolmades

Instructions for Dolmeh - Iranian wine leaf dolmades

To prepare the Dolmeh - Iranian wine leaf dolmades recipe, please follow these instructions:

Cook chopped onions in oil with medium heat until golden. Add the chopped beef and brown it. Add 1/2 cup of water, salt, pepper and tomato paste. Stir in the pan and mix it until the water / mixture begins to boil let simmer until water is evaporated. Wash and chop the herbs very nice and simmer for a few minutes in light oil until they just change color to dark green. You must stir it with a saucepan so they do not burn. Remember that you do not have to fry the herbs too much They ask and lose the taste and get bitter.Come 2 cups of water in a saucepan in a small saucepan, add 1 teaspoon. Salt and rice and cook the rice only until the rice has started to soften. Pour the water off and allow the rice to cool slowly. Wash the wine leaves and place them flat in a pan one after another on the top of the pot pour water into the pan until the top is covered with water, add a little salt, cook and let the leaves boil for 1-2 minutes until the leaves are smooth. Drain the water and let the leaves cool. Now mix well-cooled meat, herbs and rice together in a saucepan, remember that all ingredients have cooled at this time. Leaf freshly squeezed lime juice, sugar, salt and pepper velvet. Half fill the mixture that has been prepared before and mix the filling with the paste mixture again. Pour 2-3 spoon oil into the bottom of a saucepan, now place 2-3 layers of wine leaves in the bottom of the pan. Take 2 wine leaves at a time and put them on top of the hindquarters so that they together cover the leaf holes. Put a little dull fill in the middle of the blade and roll the tightly sides / leaf tips together around the fill. Put it in the pan and continue until all the leaves are rolled around the filling. Put the rolled dolme in the saucepan one by one (packed close to the pan in the pan). Now add oil and 1/2 glass of boiled hot water. Put on the lid and boil for approx. 20-30 minutes with low heat. If necessary, bring some more water on the way. Add the remaining lime juice / sugar mixture to the dish and allow to boil for 2-3 minutes. The finished dolme is carefully taken out of the pan and placed on the dish and ready for serving. Can be enjoyed cold too.

tips:
Dolme can be enjoyed both hot and cold. Use mastochhiyar (Iranian Tzatziki) and Iranian bread as an accessory. If you do not have access to fresh wine leaves, you can buy them the grocery shop in all immigration stores.