Stuffed Grape Leaves (Dolmeh Barg-e Mo)

Dolmeh is a very common dish in Middle Eastern/Mediterranean countries. Dolmeh (also called dolma) is a term given to a variety of stuffed vegetables such as sweet peppers, zucchini, onions, cabbage, etc. There are many dolmeh recipes with different ingredients depending on the region from where it originates. Dolmeh Barge-e Mo means stuffed grape leaves in Farsi. The best grape leaves are usually found in spring and summer. Fresh leaves might be hard to find so most people use canned or jarred versions. Dolmeh can be either sour or sweet-sour; they can be wrapped as very thin rolls or in a square shape. I remember my grandma had a grape vine in her house and when grape leaves were in season, we would have a ritual of making dolmeh. My mom used to take me and my sister to my grandma’s house where she would already had grape leaves washed and the stuffing ready. We would sit for hours wrapping dolmeh tightly and thinly. She taught me how to make this dish with all the tips and tricks, how to be careful with delicate grape leaves and how to patch two leaves together if they had a hole so there is no waste. This dish is usually served with thick yogurt and with or without bread.