Dolmeh Kalam

Dolmeh Kalam Recipe - Authentic Persian Dish with Ground Beef and Rice

Region / culture: Persia | Preparation time: 30 minutes | Cooking time: 1 hour 15 minutes | Servings: 6

Introduction

Dolmeh Kalam, also known as stuffed cabbage rolls, is a traditional Persian dish that is both flavorful and satisfying. This dish consists of tender cabbage leaves filled with a savory mixture of ground lamb, rice, herbs, and spices. The rolls are then simmered in a sweet and tangy sauce until they are tender and delicious.

History

Dolmeh Kalam has been a popular dish in Persian cuisine for centuries. It is believed to have originated in ancient Persia and has since become a staple in Iranian households. The dish is often served during special occasions and celebrations, as it is considered a labor of love to prepare.

Ingredients

18 cabbage leaves
water
750 g finely ground beef or ground lamb
1 finely chopped onion
0.25 cup short-grain rice
0.25 cup finely chopped parsley
2 tbsp finely chopped coriander
1 tsp turmeric
salt
freshly ground black pepper
0.5 cup brown sugar
0.5 cup cider vinegar

How to prepare

Separate the leaves carefully from the head of the cabbage.
Blanch the leaves in boiling water for about 5 minutes until they become limp.
Be careful not to overcook them.
Drain the leaves in a colander.
Cut out the thick section (ribs) of the leaves, removing only the lower portion.
Combine the minced meat with onion, rice, herbs, and turmeric.
Add 1.5 tsp of salt and pepper to taste.
Divide the mixture into 18 portions.
Place one portion of the filling on the base of a cabbage leaf, spreading it evenly.
Roll the leaf once, fold in the sides, and continue rolling to form a firm package.
Repeat this process with the remaining ingredients.
Line a heavy pan with cabbage trimmings or a well-washed outer leaf.
Pack the cabbage rolls closely together in layers.
Add 1 cup of cold water to the pan and place a heavy plate on top of the rolls.
Cover the pan and bring it to a simmer, then cook gently for 45 minutes.
Blend sugar and vinegar together, then add the mixture to the pan.
Tilt the pan to ensure the liquids are well combined.
Cover the pan again and cook for an additional 30 minutes.
Serve the cabbage rolls with chelou or flat bread.

Variations

Substitute the ground lamb with ground beef or ground turkey for a different flavor.
Add raisins or dried apricots to the filling for a touch of sweetness.
Use different herbs such as mint or dill for a unique flavor profile.

Cooking Tips & Tricks

Be sure to blanch the cabbage leaves just until they are limp, as overcooking them can make them too soft to roll.

- Use a heavy pan and a plate to weigh down the cabbage rolls while they cook to ensure they stay intact.

- Adjust the seasoning of the filling to your taste preferences by adding more or less salt and pepper.

- Serve the dolmeh kalam with chelou (Persian rice) or flatbread for a complete meal.

Serving Suggestions

Serve dolmeh kalam with chelou (Persian rice) or flatbread. Garnish with fresh herbs and a dollop of yogurt on the side.

Cooking Techniques

Blanche the cabbage leaves to make them pliable for rolling.

- Simmer the cabbage rolls in a sweet and tangy sauce to infuse them with flavor.

- Use a heavy pan and a plate to weigh down the rolls while they cook to ensure they stay intact.

Ingredient Substitutions

Use white rice instead of short-grain rice if that is what you have on hand.

- Substitute the cider vinegar with white vinegar or lemon juice for a different flavor.

Make Ahead Tips

You can prepare the dolmeh kalam ahead of time and refrigerate them until ready to cook. This dish also freezes well, so you can make a large batch and freeze the leftovers for later.

Presentation Ideas

Arrange the dolmeh kalam on a platter and garnish with fresh herbs for a beautiful presentation. Serve with a side of yogurt or a cucumber salad for a complete meal.

Pairing Recommendations

Pair dolmeh kalam with a crisp salad or a side of pickled vegetables for a refreshing contrast to the rich flavors of the dish. Serve with a glass of chilled white wine or a cup of Persian tea.

Storage and Reheating Instructions

Store any leftover dolmeh kalam in an airtight container in the refrigerator for up to 3 days. To reheat, place the rolls in a pan with a little water and heat gently until warmed through.

Nutrition Information

Calories per serving

Each serving of dolmeh kalam contains approximately 350 calories.

Carbohydrates

Each serving of dolmeh kalam contains approximately 20 grams of carbohydrates.

Fats

Each serving of dolmeh kalam contains approximately 15 grams of fats.

Proteins

Each serving of dolmeh kalam contains approximately 25 grams of proteins.

Vitamins and minerals

Dolmeh kalam is a good source of vitamin A, vitamin C, iron, and calcium.

Alergens

Dolmeh kalam contains gluten from the rice and may contain dairy if served with yogurt.

Summary

Dolmeh kalam is a nutritious dish that is rich in proteins, vitamins, and minerals. It is a well-balanced meal that is both delicious and satisfying.

Summary

Dolmeh kalam is a delicious and nutritious dish that is perfect for a special occasion or a comforting family meal. With its tender cabbage leaves and flavorful filling, this dish is sure to become a favorite in your household. Enjoy the rich flavors of Persian cuisine with this traditional recipe for dolmeh kalam.

How did I get this recipe?

I recall the moment I first laid eyes on this recipe for Dolmeh Kalam. It was a warm summer afternoon, and I was visiting my dear friend Maria in her cozy kitchen. The air was filled with the delightful aroma of herbs and spices as Maria hustled around the stove, preparing a feast for our gathering.

As I sat at the kitchen table, watching Maria work her magic, I couldn't help but be mesmerized by her skill and passion for cooking. She moved with such grace and precision, her hands deftly chopping, stirring, and seasoning with a confidence that only comes from years of experience.

I asked Maria what she was making, and she smiled mischievously before pulling out a worn and stained recipe card from a drawer. "Dolmeh Kalam," she said, her eyes sparkling with excitement. "It's a traditional Persian dish that my mother taught me how to make when I was just a little girl."

I leaned in closer, eager to learn more about this mysterious dish. Maria explained that Dolmeh Kalam is a stuffed cabbage dish, filled with a savory mixture of ground meat, rice, herbs, and spices. The cabbage leaves are carefully rolled around the filling, creating little parcels of deliciousness that are then simmered in a flavorful tomato sauce.

I watched intently as Maria demonstrated each step of the recipe, from blanching the cabbage leaves to sautéing the filling to rolling the dolmas with precision. She moved with such grace and confidence, her hands moving swiftly and surely as she worked her culinary magic.

As the dolmas simmered on the stove, filling the kitchen with their tantalizing scent, Maria and I sat down to enjoy our creation. The flavors were incredible – the tender cabbage, the fragrant spices, the savory filling – it was a taste sensation unlike anything I had ever experienced before.

I asked Maria how she had learned to make Dolmeh Kalam, and she smiled warmly before sharing her story with me. She told me that her mother had taught her the recipe when she was just a young girl, passing down the tradition from generation to generation.

Maria's mother had learned the recipe from her own mother, who had learned it from her mother before her. It was a cherished family recipe, a culinary legacy that had been passed down through the years with love and care.

As I listened to Maria's story, I couldn't help but be inspired by the deep sense of tradition and connection that came with this dish. I realized that cooking is so much more than just following a recipe – it's about preserving memories, honoring our ancestors, and sharing our culture with the ones we love.

From that day on, Dolmeh Kalam became a staple in my own kitchen. I would make it for special occasions, family gatherings, or simply when I wanted to feel connected to my roots. Each time I made it, I would think of Maria and her mother, and the generations of women who had come before them, passing down this delicious recipe with love and care.

And so, as I sit here in my own kitchen, preparing a batch of Dolmeh Kalam for my family to enjoy, I can't help but feel grateful for the culinary journey that brought me to this moment. Cooking has a way of connecting us to our past, our present, and our future – and I am so thankful to have learned this beautiful recipe from my dear friend Maria.