Dolmeh (Persian Stuffed Grape Leaves)
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Photo: Doaa Elkady • Food Styling: Thu Buser
Grape leaves are stuffed with a beef, herb, and rice mixture in this slightly sweet version of Iranian dolmeh adapted from SAVEUR contributing editor Farideh Sadeghin’s dad. Feel free to make this recipe ahead, as the grape leaves taste best chilled and keep well in the fridge.
Makes: About 30
Time: 2 hours
Grape leaves are stuffed with a beef, herb, and rice mixture in this slightly sweet version of Iranian dolmeh adapted from SAVEUR contributing editor Farideh Sadeghin’s dad. Feel free to make this recipe ahead, as the grape leaves taste best chilled and keep well in the fridge.
Makes: About 30
Time: 2 hours
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