Persian Stuffed Grape Leaves (Dolmeh Barg e Mo) - Cooking with Yousef 

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
-----
(Random Search Words to help others find this video: #stuffedgrapeleaves #dolmeh #persianfood #iranianfood cwy cooking with yousef Iranian traditional how to cook #iraniandolmeh #mediterraneanfood #turkishfood #greekfood #egyptianfood #azerbaijan )