Dolmeh Barg-e Mo (Persian Stuffed Grape Leaves)

Instructions

1. Boil the split peas in water for 15 minutes, until just beginning to soften, then drain. Soak the grape leaves in hot water for 10 minutes, rinse well and trim off the stems.
2. In a large bowl, mix the beef, rice, split peas, onion, oil, turmeric, salt, pepper and all the herbs. Knead for 1 minute until evenly combined.
3. Line the base of a wide heavy pot with a few torn or damaged leaves. Place a whole leaf shiny side down, put 1 tbsp of filling near the stem end, fold in the sides and roll up loosely, leaving room for the rice to swell.
4. Pack the rolls seam side down in tight layers in the pot. Whisk the lemon juice, sugar, tomato paste, oil and hot water together and pour it over the rolls.
5. Set a heatproof plate on top to keep the rolls from unrolling. Bring to a boil, then cover and simmer on low heat for 1 hour 15 minutes, until the rice is tender and the meat is cooked through (71°C / 160°F).
6. Rest for 15 minutes. Serve warm or at room temperature with yogurt, spooning a little of the cooking broth over each plate.

Tips

• Brined grape leaves vary in saltiness, so rinse them well and soak them in hot water. Fresh leaves are milder: blanch them for 1 minute and freeze any extras.
• Roll loosely, because the rice and split peas swell as they cook. A spoonful of verjuice or pomegranate molasses can replace part of the lemon juice.