This internationally known appetizer is a great starter for any occasion. Dolmeh look beautiful, and this recipe puts the Persian twist on this tempting starter. Be careful not to fill up on these, or you won’t have room for dinner.

Serves 5-6 people

Prep Time: 40 Minutes

Cook Time: 40 Minutes

Ingredients:

5 Teaspoons Oil

1 Onion

1 Pinch Salt

1 Pinch Pepper

1 Pinch Turmeric

1 Handful Geeshneege

1 Handful Jafaray

1 Handful Mint

3-4 Garlic Pieces

1 Handful Raisins

1 Cup Rice

1 Can Tomato Sauce

1/2 Cup Pomegranate Sauce

4 Tablespoons Sugar

1 Jar Grape leaves

1/2 Cup Lemon Juice

1 Pinch Salt

2 Tablespoons Sugar

1 Can Tomato Sauce

Cooking Instructions:

1. Pour 5 Teaspoons of Oil into a large skillet

2. Dice 1 Onion and add to skillet with 1 Pinch Salt, 1 Pinch Pepper, and 1 Pinch Turmeric.

3. After the onions are fried, toss all the mixed greens into the food processor with 4 pieces of Garlic and process until fine.

4. Pour the greens into the pan with the onion and add 1 handful raisins, 1 cup well-washed rice, 1 can tomato sauce, 1/2 cup pomegranate sauce.

5. Blend well, then lower the flame

6. Add 4 Tablespoons Sugar and mix

7. When the juices evaporate, turn off the flame

8. Take 1 Jar Grape leaves and scoop 1 Tablespoon of the mixture into each leaf.

9. Fold the edges neatly and secure in place.

10. When done, line the bottom of a separate pot with grape leaves.

11. Stack the stuffed grape leaves into the pot until filled.

12. Mix 1/2 cup lemon juice with 1 pinch Salt, 2 Tablespoons Sugar, 1 Can Tomato sauce in a separate small pot.

13. Bring the little pot to a boil.

14. Pour the lemon mixture over the stuffed grape leaves, and let them cook over a low flame for 1 hour.

• Serve warm or chilled.

• Stuff red peppers or pumpkins with the mixture for a twist on this recipe.