Try delicious Iranian foods:

Dolma is a family of stuffed dishes in which a vegetable or leaf is used as a container or wrapping for another food used as a filling.

Although Dolma is found in different parts of the world including the Balkans, South Caucasus, Central Asia, and the Middle East, here we are going to introduce the Iranian version of it to you, which is one of the traditional foods of Iranians.

Dolma barge mo is the Persian version of stuffed grape leaves, with a delicious filling of rice, yellow split peas, herbs, and meat. A great appetizer.

Ingredients to make Persian Dolma recipe:

Persian dolma recipe calls for more ingredients compared to its Mediterranean type. Common ingredients to make dolmeh are:

Grape leaves



Ground beef 


Yellow split peas or chana dal

Salt and pepper

Herbs such as tarragon, parsley, cilantro, green onion, and fresh dill

How to make Persian Dolma recipe:

Make the filling: Heat some olive oil in a pan over medium heat. Saute onion and garlic until golden brown. Add in the ground beef and brown it. Add cooked chana dal and par-cooked rice to browned ground beef. Stir in the herbs and cook for a few minutes. Finally, add the barberries and cook for a few minutes, stirring occasionally. 

Wrap the dolmeh: Lay a grape leaf flat on your working surface, rough side up. If the grape leaf has deep edges, place another grape leaf on top so you have a bigger surface to work with. Spoon some of the filling (about one tablespoon) in the middle of the leaf. Carefully, fold the edges from the sides and overlap to cover the filling, and wrap the dolma into a square. (watch the video for instructions). 

Layer in the pot: Pour 1 tbsp vegetable into a pot and cover the bottom with grape leaves. This is to prevent dolma from burning. Place the stuffed grape leaves tightly next to each other, overlapping side down. Repeat this step until the bottom of the pot is covered. Make sure the stuffed grape leaves are tightly set next to each other, to make sure they won't open up while cooking. Repeat the layers until every dolmeh is in the pot. 

Cook: Place a heat-proof plate or a saucepan lid on top of the dolma and press a bit. This is to make sure every piece is tightly sitting next to another and there is no space between them to move or open up. Mix1 ½ cup hot water with lemon juice and sugar and pour it into the pot from the edges and place the pot on medium heat and put the lid on. Once the water starts simmering, lower the heat and let the dolma cook for about one hour. After one hour, the water must be all absorbed, and grape leaves should be cooked. Try one dolmeh; if it's soft, easy to bite and the rice is cooked completely, then it's ready to serve.  

How to serve Dolma

The traditional Iranian way to serve dolmeh is to put them on a platter and top them with caramelized onions and barberries or cooked dried Persian golden plums. 


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