Dolma
Dolmeh Piaz
دلمه پیاز
The pattern above is ornament, not a photograph of the dish.
- Hands-on time
- 40 min (Estimated)
- Plan ahead
- 30 min
- Makes
- 4 servings (Estimated)
- Kind
- Dolma
- Where it is eaten
- Eaten across Iran
- Serving
- 300 g
Cooking time is not documented in the source, so it is not shown.
Ingredients
Quantities below make about 4 servings (Estimated)
- onion 200 g
- rice 300 g
- yellow split peas 140 g
- meat 400 g
- herbs 250 g
Quantities and nutrition on this page are estimates unless the source gives measured values.
Plan ahead. Soak rice before cooking (traditional method)
How this kind of dish is made
The source documents this dish but not a method specific to it. The steps below describe how dishes of this kind are generally made.
Rinse the rice and soak it in lightly salted water for about 30 minutes.
Partly cook the rice and legumes and mix with meat or herbs, onion, and seasonings.
Soften the leaves or hollow the vegetables to prepare them for stuffing.
Fill each piece without packing too tightly and fold or close securely.
Arrange closely in a pot, add the cooking liquid and seasoning, and weigh down lightly if needed.
Cook gently until the wrappers and filling are tender.
Cook's notes
Do not pack the filling too tightly because the rice expands during cooking. Arrange the dolmas snugly in the pot so they stay closed.
Background
This dish belongs to the broader Iranian culinary repertoire and is prepared across the country with family and regional variations. Its cultural identity is tied more to home tables, gatherings, or everyday cooking than to a single local origin.
Nutrition
| Energy | 420 kcal |
|---|---|
| Protein | 28 g |
| Fat | 15 g |
| Carbohydrate | 43 g |
Where this comes from
Official documentation strongly supports the dish or geographic attribution, but all recipe fields are not traceable to one dish-specific official recipe page.
Record: IR0074 · Evidence: B (Officially supported)
Open the source page https://visitiran.ir/fa/type/persian-foods