Calling all my “Dolme” lovers!! 🤩 this week’s video is for you. “Cabbage Dolma” known as “Dolme Kalam” is a Flavor Bomb as I like to call it. The chopped fresh herbs, mixed in with the seasoned ground beef, rice, and split peas taste like heaven. Now imagine wrapping a perfectly cooked layer of Cabbage around this goodness and giving it life by cooking it in a tomatoey and flavorful sauce. 🤤🤤🤤 #drooltown
Go on a grocery run, and give this a try.. #noregrets
Music: Zaferani (Shoushtar Muqam) · Vahid Asadollahi · Gulam Mirzayev · Natiq Mirzayev · Jayhun Huseynov
Dolme Kalam
~SHOPPING CART~
-Rice ~1 Cup
-Ground beef ~1/2 lb
-Tomato Paste ~3 tablespoons
-Split Peas ~1 cup
-White Cabbage ~1 medium sized
-Onion ~1 medium sized
-Fresh herbs
(Parsley, Dill, Tarragon, Cilantro, Mint) ~3 Tablespoons of each
-Scallions ~1 Cup
-Oil ~as needed
-White vinegar ~2-3 Tablespoons
-Sugar ~1 teaspoon
-Turmeric ~1 tablespoon
-Salt and Pepper ~as needed
-Saffron ~1 tablespoon
-Dried Savory ~2 tablespoons
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Persian Cabbage Dolma Recipe
-Soak Split peas in water for an hour
-Wash rice until water runs clear then add water, add salt and let it soak for an hour
-pull out fresh herbs (parsley, dill, tarragon, mint, cilantro) from their stems and soak in water for 30minutes
-Slice scallions and put aside
-once soaked, remove herbs from water onto a large basket
-once fully dried, finely chop your fresh herbs and set aside
-bring a small pot of water to boil and add split peas
-let the split peas boil until they can be CUT in half with your nails ~10minutes (not too hard not too soft)
-drain split peas and set aside
-bring a small pot of water to boil, add rice, let rice boil until it can be squished between two fingers
-drain rice and put aside
-slice your onions
-pour 4-5 tablespoons of oil in a large pan
-fry onions until golden brown
-add ground beef to onions and sauté until brown
-add turmeric and sauté
-add tomato paste and sauté
-add scallions and chopped herbs
-add salt and pepper as needed
-add rice and split peas
-add dried savory
-mix well and take off the stove
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-bring a large pot of water to boil
-cut out the hard end of the cabbage
-place the cabbage in boiling water and place lid on pot
-let cabbage boil for 20-25 minutes
-remove cabbage from boiling water and place in cold water
-slowly starts removing each petal from the cabbage
(If the middle of not fully cooked, you can place it back into the boiling water after peeling the cooked petals)
-add oil to the bottom of a large pot
-place some of the ripped pieces of cabbage at the bottom of the pot
-place a cabbage petal on your palm
-add 2 tablespoons of your rice and split peas mixture onto the cabbage
-wrap by bringing in each side of the cabbage, making sure not to rip it yet keep it tight (I know! It might need some practice but you got this!)
-place your wrapped cabbage in the large pot
-try to place them next to each other rather than on top of each other
-continue the last two steps until all cabbage petals are wrapped
-add 3 tablespoons of oil to a small pot
-add tomato paste and sauté
-add white vinegar
-add salt and pepper
-add sugar
-add saffron
-and sauté sauté sauté
-add a cup of water and voila! Sauce is done
-place your large pot of wrapped cabbages on the stove
-pour your sauce over them
-place a large plate/pot lid over the cabbages to prevent them from falling apart midway
-cover pot with lid and let it simmer for 40-45 minutes
-gently remove your Beautifully wrapped and filled cabbages and enjoy its bold flavors!
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Don’t forget to send us pictures of your creations 😍
19 авг 2024
