Indulge in the exquisite flavors of Iranian cuisine with this traditional dish, Iran Dolmeh. Grape leaves are carefully filled with a tantalizing mixture of aromatic rice, fragrant herbs, and optionally seasoned meat, creating a symphony of tastes and textures. Whether enjoyed as a delectable appetizer or a satisfying main course, this recipe promises to transport your taste buds to the rich culinary heritage of Iran

.Ingredients:

  - 1 jar of grape leaves (around 40 leaves)

  - 1 cup long-grain white rice

  - 1/2 lb ground lamb or beef (optional)

  - 1 onion, finely chopped

  - 3 cloves garlic, minced

  - 1/4 cup fresh parsley, chopped

  - 1/4 cup fresh dill, chopped

  - 1/4 cup fresh mint, chopped

  - 1/4 cup olive oil

  - 1 tablespoon tomato paste

  - 1 tablespoon lemon juice

  - 1 teaspoon ground cinnamon

  - 1 teaspoon ground cumin

  - Salt and pepper to taste

  - Water, as needed

  - Greek yogurt or cucumber yogurt sauce, for serving (optional)

Instructions:

1- If using jarred grape leaves, remove them from the jar and rinse under cold water to remove excess salt. If using fresh grape leaves, blanch them in boiling water for 1-2 minutes, then rinse under cold water. Trim off any tough stems.

2- In a large bowl, combine the rice, ground meat (if using), onion, garlic, parsley, dill, mint, olive oil, tomato paste, lemon juice, cinnamon, cumin, salt, and pepper. Mix well to combine.

3- Place a grape leaf flat on a work surface, shiny side down, with the stem end facing you. Spoon about 1 tablespoon of the rice mixture onto the center of the leaf, near the stem end.

4- Fold the bottom of the leaf over the filling, then fold in the sides, and roll tightly into a cylinder shape. Repeat with the remaining grape leaves and filling.

5- Arrange the stuffed grape leaves in a large pot, seam side down, in a single layer. If needed, stack them in layers, placing a few grape leaves between each layer.

6- Pour enough water over the stuffed grape leaves to cover them. Place a heatproof plate or lid directly on top of the dolmeh to weigh them down and prevent them from unraveling during cooking.

7- Bring the water to a boil over medium heat, then reduce the heat to low and simmer, covered, for 45-50 minutes, or until the rice is cooked and the grape leaves are tender.

8- Once cooked, remove the dolmeh from the pot and let them cool slightly before serving. Serve warm or at room temperature with Greek yogurt or cucumber yogurt sauce, if desired.

Enjoy your delicious Iran Dolmeh!

Nutritional Values :

2 Large Eggplants:

 - Calories: About 50 kcal per cup, diced

 - Fat: 0.2g

 - Carbohydrates: 12g

 - Protein: 1g 

Benefits: Low in calories and rich in fiber and antioxidants.

3 Tomatoes, Finely Chopped:

 - Calories: About 22 kcal per medium tomato

 - Fat: 0.2g

 - Carbohydrates: 5g

 - Protein: 1g 

Benefits: High in vitamins C and A, and contains lycopene, which has antioxidant properties.

4 Cloves of Garlic, Minced:

 - Calories: About 9 kcal per clove

 - Fat: 0g

 - Carbohydrates: 2g

 - Protein: 0.4g 

Benefits: Adds flavor and may have antimicrobial and anti-inflammatory properties.

2 Eggs:

 - Calories: About 70 kcal per large egg

 - Fat: 5g

 - Carbohydrates: 1g

 - Protein: 6g 

Benefits: Good source of high-quality protein and various essential nutrients.

2 Tablespoons Olive Oil:

 - Calories: About 240 kcal

 - Fat: 28g

 - Carbohydrates: 0g

 - Protein: 0g 

Benefits: Provides healthy fats and enhances flavor.

Salt, to Taste

 - Calories: 0 kcal

 - Fat: 0g

 - Carbohydrates: 0g

 -Protein: 0g 

Benefits: Enhances flavor; use in moderation to manage sodium intake.

Pepper, to Taste:

 - Calories: About 6 kcal per teaspoon

 - Fat: 0.3g

 - Carbohydrates: 1.5g

 - Protein: 0.2g 

 Benefits: Adds flavor and may have antioxidant properties.

These values are approximate and may vary based on specific brands and preparation methods.