persian appetizer

Persian Appetizer Platter is a great choice for gatherings and parties. This platter can be served as an afternoon snack too, it'll be great with a cup of tea!

Persian Appetizer Platter

Pieces Lavash Bread

oz Feta Cheese

Chopped Walnuts

Sliced Cucumbers

Cubed Watermelon

Herbs (Parsley, Cilantro, Green Onions, Dill and Radishes)

Tomatoes (Diced)

Grapes

Place all the ingredients on a platter.

Try different combinations such as Lavash+Feta+Walnuts, Lavash+Feta+Herbs, Lavash+Feta+Watermelon, Lavash+Feta+grapes, etc.

https://embed.mediavine.com/videos/jkw1apd5vxr1hfq1ckkn

A classic appetizer from the Eastern Med region - this version based on the Persian-style filling with meat, rice, split peas and herbs. So tasty.

Dolmeh barge mo - Persian stuffed grape leaves

yellow split peas

rice (basmati works well)

onion (diced)

green onion (spring onion, sliced)

garlic (crushed

beef

parsley (chopped leaf weight/volume)

mint (chopped leaf weight/volume)

tbsp tarragon (chopped leaf weight/volume)

tbsp dill (chopped leaf weight/volume)

turmeric

lemon juice (ie from 1/2 lemon)

grape leaves (vine leaves, jarred, approx 1/2 jar)

water at various points (see below)

Put the yellow split peas in a small pan with 3/4cup/ 180ml water, bring to the boil and cook for around 15 minutes until tender.

Meanwhile rinse the rice well then add to the yellow split peas. If needed, add a little more water so that there is a layer over the rice, bring back to a simmer and then continue to cook for 8 more minutes. Drain any excess water and set aside.

While the peas and rice are cooking, cook the onions in a large skillet/frying pan until softened, around 5-10 minutes. Add the ground beef/beef mince, green onions and garlic and cook until browned, breaking it up as it cooks. Then, remove from the heat.

Combine the meat mixture, chopped herbs, the cooked rice and yellow split peas, and turmeric. Mix all together well. Add a little salt and pepper to taste and stir well.

Rinse the grape leaves/vine leaves to get rid of excess brine from the jar then lay a few out flat on a clean surface with the ribs of the leaf facing up and smooth side down. If there are stems left attached, trim these from the leaves.

Spoon some of the filling mixture - around 1tbsp per leaf - in the centre of each leaf, fold in the bottom edges, then the sides, tuck in the folded sides over the filling at the top then roll from the bottom towards the tip to make a roll (see pictures above).

Use some leftover leaves (eg ones that are torn/too small) and form a layer over the bottom of a pan, ideally wide, heavy based and shallow. Alternatively, lightly oil the pan. Arrange the stuffed grape leaves in a layer across the bottom, packing them in tightly and with the join to the bottom. If possible make one layer but two if you need to.

Squeeze over the juice of 1/2 lemon and pour over 1/2 - 3/4cup (120- 180ml) water. Cover with a plate to hold them down and put the lid on then cook over a medium-low heat for around 45mins. Check towards the end that there is still a little liquid and add more lemon and water if need be.

Serve warm or at room temperature.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1646361051/qgsrll2ty1lizzdqrsvq.mp4

Dolmeh barge mo are the Persian version of stuffed grape leaves, with a delicious filling of rice, yellow split peas, herbs and meat. They make a great appetizer and work well with other small plates.

Persian dolmeh - stuffed grape leaves

Top 2 persian appetizer recipes from across the web

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Persian Appetizer Platter

Dolmeh barge mo - Persian stuffed g...

Top 2 persian appetizer recipes from across the web

The most viewed persian appetizer recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Persian Appetizer Platter

Dolmeh barge mo - Persian stuffed g...

The most viewed persian appetizer recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine