Grape leaves (Dolmeh Barg-e Moo).

Ingredients for making stuffed grape leaves (Dolmeh Barg-e Moo):

1 kg grape leaves

2 cups rice

2 cups split peas (lapeh)

2 medium onions

Salt, black pepper, and turmeric to taste

1 cup yogurt

¾ cup oil

A little verjuice (abghooreh)

Aromatic herbs such as tarragon, coriander, fenugreek, parsley, and savory

Instructions:
First, grate the onions and sauté them in oil until golden. Add a little turmeric and fry it briefly. Then add the split peas (lapeh) and pour in some water, letting them cook until they are half-done. Parboil the rice separately as well.
Next, mix the half-cooked rice and half-cooked split peas with the chopped herbs, salt, spices, yogurt, and oil.
Bring a pot of water to a boil and blanch the grape leaves for 10–20 seconds to remove their raw, tough texture. Gently drain them in a colander.
Spread the leaves open and place three leaves overlapping each other on a flat surface so they cover each other well. Put some of the filling mixture in the center. You can either roll the leaves into a cylinder shape or fold them into a square package.
When all the dolmeh are wrapped, place them in a pot and put a heavy object or a small plate on top to keep them in place. Add water, salt, a little oil, and some verjuice (abghooreh). Cover the pot and let everything cook together until the flavors combine and the dolmeh are fully done.
Now it’s ready to serve — enjoy!
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