Ingredients with Measurements:
- 1 lb. ground beef
- 1 cup basmati rice
- 1/2 cup yellow split peas
- 1/2 cup raisins
- 1/2 cup chopped walnuts
- 1/2 cup chopped fresh parsley
- 1/2 cup chopped fresh mint
- 1/2 cup chopped fresh dill
- 1/2 cup chopped fresh tarragon
- 1/2 cup chopped fresh chives
- 1/2 cup chopped fresh cilantro
- 1/2 cup chopped fresh basil
- 2 onions, finely chopped
- 1/2 cup tomato paste
- 1/2 cup pomegranate molasses
- 1/2 cup olive oil
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1/2 tsp. turmeric
- 1/2 tsp. cinnamon
- 1/2 tsp. nutmeg
- 1/2 tsp. cardamom
- 1/2 tsp. cumin
- 1/2 tsp. coriander
Special equipment needed:
- Large pot
- Mixing bowl
- Spoon
- Cutting board
- Knife
- Colander
- Skewers
Step-by-step instructions:
1. Rinse the basmati rice and soak it in water for 30 minutes. Drain and set aside.
2. Rinse the yellow split peas and soak them in water for 30 minutes. Drain and set aside.
3. In a large mixing bowl, combine the ground beef, soaked rice, soaked split peas, raisins, walnuts, herbs, onions, tomato paste, pomegranate molasses, olive oil, salt, pepper, turmeric, cinnamon, nutmeg, cardamom, cumin, and coriander. Mix well.
4. Preheat the oven to 350°F.
5. Take a small handful of the mixture and shape it into a small oval-shaped ball. Repeat until all the mixture is used up.
6. Thread the meatballs onto skewers, leaving a small space between each one.
7. Place the skewers in a large pot and add enough water to cover the meatballs.
8. Bring the water to a boil, then reduce the heat to low and simmer for 30 minutes.
9. Remove the skewers from the pot and place them on a baking sheet.
10. Bake in the preheated oven for 20-25 minutes, or until the meatballs are golden brown and cooked through.
11. Serve hot.
Time:
Preparation time: 1 hour
Cooking time: 1 hour
Temperature:
Oven temperature: 350°F
Serving size:
This recipe makes 6 servings.
Nutritional information:
Calories per serving: 520
Total fat: 25g
Saturated fat: 5g
Cholesterol: 65mg
Sodium: 420mg
Total carbohydrates: 54g
Dietary fiber: 7g
Sugar: 14g
Protein: 22g
Substitutions for ingredients:
- Ground lamb or chicken can be used instead of ground beef.
- Brown rice can be used instead of basmati rice.
- Raisins can be substituted with dried cranberries or chopped dates.
- Almonds or pistachios can be used instead of walnuts.
- If fresh herbs are not available, dried herbs can be used instead.
Variations:
- Dolmeh Barg can also be made with grape leaves instead of skewers.
- Vegetarian Dolmeh Barg can be made by substituting the ground beef with cooked lentils or chickpeas.
Tips and tricks:
- Soaking the rice and split peas before using them in the recipe helps to soften them and shorten the cooking time.
- Be sure to mix the ingredients well to ensure that the flavors are evenly distributed.
- If the mixture is too dry, add a little water or more olive oil.
- To prevent the meatballs from sticking to the skewers, lightly oil the skewers before threading them.
Storage instructions:
Leftover Dolmeh Barg can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the Dolmeh Barg in a preheated oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Arrange the skewers on a platter and garnish with fresh herbs and pomegranate seeds.
Garnishes:
Fresh herbs, pomegranate seeds, and lemon wedges make great garnishes for Dolmeh Barg.
Pairings:
Dolmeh Barg pairs well with a side of Persian rice and a salad.
Suggested side dishes:
- Persian rice
- Salad Shirazi
- Mast-o-Khiar (yogurt and cucumber dip)
Troubleshooting advice:
- If the meatballs are falling apart, add more rice or split peas to the mixture to help bind it together.
- If the meatballs are too dry, add more olive oil or water to the mixture.
Food safety advice:
- Make sure to cook the meatballs thoroughly to an internal temperature of 165°F to prevent foodborne illness.
- Store leftovers in the refrigerator and consume within 3 days.
Food history:
Dolmeh Barg is a traditional Persian dish that dates back to ancient times. It is typically served during special occasions and celebrations.
Flavor profiles:
Dolmeh Barg is a savory and slightly sweet dish that is flavored with a blend of herbs and spices. The pomegranate molasses adds a tangy and fruity flavor to the dish.
Serving suggestions:
Serve Dolmeh Barg with a side of Persian rice and a salad for a complete meal.
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Region: Iranian