Persian Stuffed Grape Leaves (Dolmeh Barg e Mo) - Cooking with Yousef
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- Опубліковано 6 жов 2024
- Hi friends, today we are making another type of Dolmeh, one that you are most likely familiar with. This is the Persian Version of Stuffed Grape Leaves also known in Iran as "Dolmeh Barg e Mo".
This is a delicious dish and you can easily make it vegan or vegetarian if you prefer. It is made all over the world including Azerbaijan, Armenia, Turkey, Greece, Egypt, other Arab countries, and even Russia.
Keep watching this one for a tip my wife gave me which for some reason I never knew.
Ingredients List:
• 1 1/2 Pound Fresh Grape Leaves (or canned)
• 400 grams of ground meat (beef or lamb)
• 1 Cup of Rice
• 1 Cup of Yellow Split Pea
• 300 Grams of chopped herbs (chives, cilantro, parsley, basil, tarragon, dill, savory)
• 1 Big Onion
• Half a cup of Cooking Oil
• Half a cup of Vinegar
• 3 Tablespoon of Sugar
• 1 Teaspoon Turmeric
• 1 Teaspoon Salt
• 1/2 Teaspoon Black Pepper
• 1/3 Teaspoon Red Chili Pepper
Optional if you like:
Fried Crispy Onion ( I used this because I like the added flavor)
Green Onion (I also used a few)
Garlic
Butter
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My man is back.
Yes!
I have made the Turkish and Arabian dolmas, but not this Persian version and I like Persian food to the bone! Must try your recipe soon. Thanks for posting.🐞
Thanks my friend 💚
Omg, in my family we have been making Persian dolma for generations, but I’ve just learned a real cool secret - putting a grape leaf into a small bowl to expedite the process 😅woohoo, going to try this trick next time I’m making them! Bravo and thank you 🙏
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This is my favorite dish. And i want to try this version someday soon. No offfence but the debate around food is kind of dumb in my opinion. We don't need to get mad, but instead we should celebrate our rich shared food culture. i love to see the variations of food from other countries and try them. We already have a lot to disagree and fight unfortunately, but let's just make peace around food at least. Love from Turkey.
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I love Iranian food❤❤❤❤
i thought "oh oh! the wrong" way but your wife corrected you lol. Also the cup trick is genious, i will try it.
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Hello Yousef! First I must say that your current beard and mustache cut is your best so far!
I first learned Persian cooking from your Zereshk Polo ba Morgh video because a Persian girl was coming over to visit friends and I wanted to impress her (I DID). I watch all of your videos and combine styles that you teach and am known by my friends as a great cook of Persian foods.
Thank you Yousef! Your introduction at the start of your videos make me smile!!!
Wonderful to read! Thanks for the support my friend 💚
Call me crazy but I am going to try to make a Puerto Rican fusion version of this. Onion, garlic, sofrito, rice, ground beef, capers, adobos, and maybe sazon, cilantro and limes. It seems like every ethnicity has a slightly different version of this delicious dish. I like the idea of the pomegranate too. These flavor profiles and variations are so interesting.
Sounds fantastic!
I had no idea of all the herbs that went into making these. Thank you for sharing.
You are welcome 🙏🏽
What a beautiful recipes, yousef! I just subscribed ❤
Thank you! 💚
Thank you for sharing the Iranian version.
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Very nice dish Yosef. Thank You once again for your education in Iranian cuisine. Seems to be a lot of work, but the result is so worth it. Love the herbs in it, and they can be found. I wonder if I find any grape leaves? but that is maybe just because I haven't looked for it at my usual oriental store.
Yes, this one takes a bit of work but the results are delicious!
Thank you for showing this incredible recipe for dolmeh. I was always intimidated in making this. Your and your wife's instructions give me confidence. I hope your arm feels better soon! We love your videos!
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Shows who is the chef!! I love the way your wife did!iranian Dolma is the most delicious one specially with that sour sweet sauce ! Yum
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Looks delicious!
Thanks!
My father and his family and extended family by association (because you are all family if you are Iranian) would wrap it up the first way you showed, like a cigar. They also didn’t use sugar in the sauce, it was always more on the salty/savory side IIRC. Usually no split peas, just rice and mostly dill for herbs. They are all Isfahani, so it might be a matter of regional variations or personal choice. They only served this dish for special occasions like family get-togethers or larger parties, because it’s quite a lot of work. So if you eat this or the cabbage version at someone’s house, feel special!
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Thank you for being a great instructor. The dish looks absolutely delicious. 😊
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Ty amu. I always eat turkish version and I hate it, but memory was this one I ❤. Now I know why love and hate. I'll do it amu yusef way
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This looks fantastic! I love your reipes, especially when I can make them veggie :)
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Shukran Yousef ❤️
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Thank you for this! So I continue cooking on low or medium
Yes ✨
Thanks for the video. Keep making them.
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I am happy you were safe from the Earth quake
Thank you, it wasn’t too bad but in the moment they are scary.
I like the romanian ones, no fancy stuff, just meet and rice.
I’ll have to try those!
😍😍😍
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Armenia!
Yes, you are right!
Koshghelam
Iran is a large, beautiful, and ancient country. The people of Iran are kind and cultured. The only problem is the regime of the mullahs in Iran. The people of Iran despise the mullahs. Please remember us by Cyrus the Great and his Cylinder of Human Rights and the help he provided to the Jews, and by Reza Shah the Great who helped Polish refugees, not by the mullahs.
Armenia never gets credit, they just get stolen from all of it
Very true!
it is not Azeri period. once again Azeri paid Unesco to buy culture!
Mr. Yusef, it’s interesting that TOLLMA which means grape leaves in ARMENIAN originated from Armenia.
When Armenian people were making Tollma, the turkey and azebajan was not even exist.
And what is interesting that every nation gets the credit except the ARMENIANS.🇦🇲
I would suggest, before you introduce different nation foods, please educate yourself the food history which nation comes from and then introduce correctly.
Thank you!
As you can see in my video, I make it clear to state to not take it personal. I am just making food that I love in the way that I learned from the perspective of Iranian cuisine.
Hold on a sec, grape vines grow more profusely in the Levant and southern Anatolia. Armenia is mountainous and more colder.
ANATOLIA IS ARMENIAN LAND, UNFORTUNATELY turkey trips are living there now.
OF COURSE FOR NOW ONLY TEMPORARY!
@@helenagyulassarian4296 Ok, Ok, I can hear you. You don't have to shout! To keep the peace, you can have the Dolma. It is yours, BUT you have to do all the prep work, chop the onions, was the rice, saute the mince etc, etc. Lol😁
@@mohabatkhanmalak1161 my point is everything was stolen from Armenians and changing the names in their language trying to make their own dishes and get the credit.
And this is why people need to read and educated their self with real history.