Put meat in a deep pan to cover the base. Arrange eggplants all over the meat. Now put the strained rice on top. Pour in the reserved stock — it should be enough so that all items are submerged. If stock is less add a bit more water. Cover and cook till all stock is absorbed and rice is done. Remove the cover. Take a round platter; turn the pot upside down on the platter — so that it comes out as a whole — rice at the bottom, meat at the top. (That’s what the dish is about — like an upside down cake.)
Garnish according to taste and serve hot with raita if so desired.
Note: The original recipe calls for just boiled meat with salt and pepper; I added oil and ginger garlic paste to suit our palate.
DOLMEH YEH BARG-I-MOW — IRAN
INGREDIENTS
250 gm, fresh vine leaves (preferably fresh). Bottled vine leaves are available in big super markets. You can substitute with cabbage leaves.
250 gm, minced meat (beef or mutton)
100 gm, long grain rice (basmati)
1 tablespoon, parsley, chopped
1 tablespoon, dill (soya saag)
200 gm spring onion
1 large onion, sliced
A pinch of saffron
A pinch of cinnamon powder
1/4 cup cooking oil, plus 3 tbsp for brushing the base of the pot
1/2 cup fresh lime juice
2 teaspoons sugar
3/4 cup water
Salt and pepper to taste
METHOD
In a pan, fry onions till golden, then add spring onions and sauté. Add ground meat, stir fry till oil separates. Add dill, salt, pepper and water. Cook till the mince is done and water dries.
In a pan, fry onions till golden, then add spring onions. Add ground meat and stir fry until oil separates. Then add dill, salt, pepper and lastly water. Cook until the water dries out and ground meat is done.
In a separate pan boil rice with salt and water till done. Drain the rice, add saffron, parsley and cinnamon powder. In a large bowl mix the rice and the meat mixture.
Remove stems from the vine leaves and wash. Boil these leaves in water (or steam until softened) drain and cool. If you are using cabbage, remove the leaves carefully one by one, and soften them the same way.
In a small bowl, mix lime juice, sugar, salt and pepper. Add half of this to the rice mixture, and keep half aside.
Save some leaves to put in the pot. To make dolmeh, take a plate and place a leaf on it.
Then place one tablespoon of dolmeh mixture in the centre. Fold bottom of leaf over the filling, and fold in the sides. Roll out tightly to a cylinder shape. Make all the dolmeh in this way.
In a deep pan, cover the base with leaves. Arrange the dolmeh seam side down on the leaves, add a tablespoon of oil and half a cup of hot water. Pour over the preserved lime and sugar mixture. Cover the pot tightly and cook on low heat for 30-35 minutes. Remove on to a platter. Allow to cool completely.
Serve cold.
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Published in Dawn, EOS, August 19th, 2018