Dolma
Khorramabadi Gipeh
گیپه خرمآبادی
The pattern above is ornament, not a photograph of the dish.
- Hands-on time
- 20 min (Estimated)
- Plan ahead
- 30 min
- Makes
- 4 servings (Estimated)
- Kind
- Dolma
- Where it is eaten
- Provincial
- Serving
- 250 g
Cooking time is not documented in the source, so it is not shown.
Plan ahead. Soak rice before cooking (traditional method)
Method
Rinse the rice and soak it in lightly salted water for about 30 minutes.
Clean, chop, or otherwise prepare tripe, rice, meat, herbs as required.
Lightly sauté onion, garlic, or spices if they are part of the recipe.
Add the main ingredients and cook using the listed method: stuff and cook.
Adjust moisture and seasoning during cooking until the ingredients are tender and the flavors are balanced.
Rest briefly and serve with the traditional accompaniments.
Cook's notes
Prepare and measure all ingredients before cooking so the steps can proceed without interruption. Match the heat to the cooking method and recheck seasoning before serving.
Background
This item belongs to Luri and Zagros food traditions, connected with pastoral life, saj bread, mountain herbs, kashk, and meat dishes.
Nutrition
| Energy | 305 kcal |
|---|---|
| Protein | 18 g |
| Fat | 15 g |
| Carbohydrate | 25 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: IR0178 · Evidence: B (Officially supported)
Open the source page https://visitiran.ir/fa/type/persian-foods