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So when I finally take all the leaves out of the jar, I will spend some time sorting them by size and identifying the imperfections. The main challenge with the purchased leaves is not only taking them out of the jar to begin with, but also dealing with the imperfections and size variations that are bound to be part of the product. Luckily, grape leaves can now be purchased in many grocery stores all tightly rolled up in a jar filled with brine. You can easily purchase them at grocery store delis or buy them in a can (gasp)! However, given that the commercially prepared versions are often filled with only rice and herbs, and none of the familiar Persian ingredients and methods, I often find myself feeling disappointed and missing the slightly sweet and tart flavors.

To say that making stuffed grape leaves is a labor-intensive pursuit that requires patience and some degree of skill is to state the obvious. The Dolmeh is then finished off with the addition of saffron to the broth. Ah, but it’s not just that! These tasty little morsels are then cooked in a broth with a classic Persian signature that introduces something sweet (sugar, honey, or date molasses), and something sour (vinegar, lemon, or verjuice). In my humble and clearly biased opinion, what makes the Iranian version uniquely different and a notch above the rest is the addition of ground meat and yellow split peas. For example, Dolmeh can be stuffed eggplants, bell peppers, cabbage leaves, or onions, all of which are cooked in their own specific sauces. In Persian cuisine, the term Dolmeh is most associated with stuffed grape leaves, though it also includes all the dishes that are “stuffed”.

Most are rolled into a small log, while some are formed into a square shape. You are likely to see rice and herbs as the main filling for most, while others include ground meat, yellow split peas, and other ingredients. Iranians, Turks, Syrians, Armenians, Lebanese, Greeks, and Iraqis have been making them since about the 17th century, albeit with many variations in the name, choice of ingredients, flavor profile, and presentation.ĭolmeh (Farsi), Dolma (Turkish), Dolmades (Greek)

Stuffed grape leaves are a well-recognized and popular dish in the Mediterranean and Middle Eastern regions.