Persian – Dolma – theEatLand

Persian Dolma (called Dolmeh in Persian) refers to a family of stuffed dishes in Persian cuisine, where vegetables, leaves, or fruits are filled with a flavorful mixture of rice, herbs, and sometimes meat. The word “Dolma” comes from a Turkish root meaning “to fill” or “to stuff,” and the dish is enjoyed throughout the Middle East, the Balkans, and the Caucasus.

In Persian cuisine, Dolma is particularly rich in flavor and variety, often prepared for special occasions or as a comforting family meal.

Types of Persian Dolma

Dolmeh Barg-e-Mo:
- Stuffed grape leaves.
- The filling usually consists of rice, yellow split peas, ground lamb or beef, fresh herbs (parsley, dill, and mint), and spices.
- The grape leaves are rolled tightly around the stuffing and cooked in a tangy broth, often flavored with pomegranate molasses or lemon juice.
Dolmeh Felfel:
- Stuffed bell peppers.
- Filled with a similar rice and meat mixture as grape leaf dolma, cooked until tender.
Dolmeh Bademjan:
- Stuffed eggplants.
- The eggplant is hollowed out and stuffed, then cooked in a tomato-based sauce.
Other Variations:
- Tomatoes, zucchinis, onions, and even cabbage leaves can be used as the casing for Dolmeh.
- Sweet variations can include dried fruits like apricots or raisins in the filling.

Key Ingredients

Rice: A staple in the stuffing.
Meat: Ground lamb or beef (optional for vegetarian versions).
Herbs: Fresh parsley, mint, dill, and green onions.
Seasonings: Salt, pepper, turmeric, and sometimes cinnamon for warmth.
Tangy Flavors: Lemon juice or pomegranate molasses for a characteristic sour taste.

Preparation

Prepare the Filling: Cook the rice, mix with ground meat (if used), herbs, and spices.
Stuff and Wrap: The prepared filling is stuffed into grape leaves, peppers, or other vegetables.
Cook: The dolmas are arranged tightly in a pot, covered with broth, and cooked slowly to infuse the flavors.

Serving

Persian Dolma is typically served warm or at room temperature as an appetizer, side dish, or main course.
It is often accompanied by a dollop of yogurt or fresh herbs on the side.

Cultural Significance

Dolma has ancient roots and is a shared culinary tradition across several regions. In Persian culture, it is seen as a dish that brings people together, showcasing the importance of balance, presentation, and flavor harmony.