Dolmeh

Prepare Rice and Lentils

Rinse the rice and lentils separately under cold water. Cook the rice in boiling salted water until slightly undercooked (about 5 minutes). Drain and set aside.

Cook the lentils in boiling water until tender but not mushy (about 15 minutes). Drain and set aside.

Prepare Filling

In a large skillet, heat the vegetable oil over medium heat. Sauté the chopped onion until soft and translucent.

Add the minced garlic and cook for an additional minute.

Stir in the ground beef or lamb (if using) and cook until browned. Drain any excess fat.

Add the turmeric, cinnamon, cumin, dried mint, and salt and pepper. Stir to combine.

Add the pine nuts and dried currants or raisins, then mix in the cooked rice and lentils. Stir in the fresh parsley, dill, and cilantro. Adjust seasoning with salt, pepper, and lemon juice.

Prepare Grape Leaves

If using fresh grape leaves, blanch them in boiling water for about 2 minutes until softened. Drain and set aside. If using jarred grape leaves, rinse them under cold water and pat dry.

Stuff Grape Leaves

Lay a grape leaf flat on a clean surface, vein side up. Place a spoonful of the filling mixture in the center of the leaf.

Fold the sides of the leaf over the filling, then roll up the leaf from the bottom to form a tight, neat roll. Repeat with the remaining leaves and filling.

Cook Dolmeh

Arrange the stuffed grape leaves in a single layer in a large pot. Add the vegetable or chicken broth to the pot, making sure the dolmeh are covered with liquid.

Place a plate on top of the dolmeh to keep them submerged and bring to a boil. Reduce heat to low, cover, and simmer for 45-60 minutes, until the grape leaves are tender and the filling is cooked through.

Serve

Allow the dolmeh to cool slightly before serving. They can be enjoyed warm or at room temperature, often with yogurt or a fresh salad.