Persian Cabbage Rolls Recipes

PERSIAN CABBAGE ROLLS

Steps:

• Cook the peas in boiling water 30 minutes or until tender.
• Drain.
• Wash the cabbage and take out the core, cover with water, bring to a boil, and cook over low heat 15 minutes.
• Drain, cool slightly, and carefully remove 24 leaves.
• Reserve the balance of the cabbage.
• Mix together the peas, beef, onions, parsley, cinnamon, 1 teaspoon of the salt, and 1/4 teaspoon of the pepper.
• Put a heaping tablespoon of the mixture on each cabbage leaf.
• Fold in the opposite ends, then roll up into sausage shapes.
• If there is any filling left, use a few more cabbage leaves.
• Line the bottom of a deep skillet with additional cabbage leaves and arrange the rolls in it in layers, placing more leaves between the layers.
• Add the broth and the remaining salt and pepper, then cover with cabbage leaves.
• Cover the skillet and cook over low heat 30 minutes.
• Mix in the lemon juice and sugar.
• Cook 30 minutes longer; taste for seasoning.
• Serves 6-8.

PERSIAN SWEET-AND-SOUR STUFFED CABBAGE ROLLS

Steps:

• To detach the cabbage leaves, cut a deep cone into the core at the stem end with a pointed knife and plunge the whole cabbage into boiling salted water. This will soften and loosen 1 or 2 layers of leaves. Detach these, and plunge again into boiling water to detach more leaves, and continue until all of the leaves are separated. Cut very large leaves in half, but leave small ones whole.
• Prepare the filling. Wash the rice and cook in boiling water until it is almost tender-about 10 minutes-then drain. Boil the split peas separately until tender. Fry the onion in 3 tablespoons oil until soft and transparent. Add the meat and turmeric and season to taste with salt and pepper. Cook, stirring, until the meat changes color, then remove from the heat and add the rice and split peas, tomato paste, parsley, and more salt and pepper. Mix well.
• Lay the cabbage leaves on a plate one at a time. Shave off the thickest part of the hard rib if necessary. Put a heaping tablespoon of the mixture at the bottom of each leaf, bring the sides up over it, and roll up into a bundle. Put a little oil at the bottom of a heavy pan, cover with a few broken leaves to protect the others from burning, then arrange over them rows and layers of stuffed cabbage rolls.
• Mix the vinegar with an equal quantity of water, stir in the sugar, and pour over the rolls. Put a plate over them, cover the pan, and cook gently on a very low flame for 3/4-1 hour, until rolls are very tender and the liquid has been absorbed, adding water if necessary.
• Serve hot or cold.

DOLMEH KALAM (STUFFED CABBAGE LEAVES WITH SWEET-SOUR SAUCE)

Steps:

• Separate the leaves carefully from the head of the cabbage.
• blanch in boiling water for about 5 minutes until limp.
• Do not overcook.
• Drain in a colander.
• Cut out the thick secion[ribs], only removing the lower portion.
• Combine the mince with onion, rice, herbs and turmeric.
• Add 1 1/2 tsp salt and pepper to taste.
• Divide mixture into 18 portions.
• spread a cabbage leaf flat on the work surface and place one filling portion on the base of the leaf.
• Roll once, fold in the sides and roll up into a firm package.
• Repeat with remaining ingredients.
• Line a heavy pan with cabbage trimmings or a well washed outer leaf.
• Pack rolls in close together in layers.
• Add 1 cup cold water and invert a heavy plate over the rolls.
• cover, bring to a simmer and cook gently for 45 minutes.
• Blend sugar and vinegar and add to pan.
• tilt pan to blend liquids.
• Cover and cook for a further 30 minutes.
• Serve with chelou or flat bread.

KALAM POLO (PERSIAN CABBAGE AND RICE)

Steps:

• Pour boiling water over ground saffron; let sit for 30 minutes. Reserve 1/4 cup for rice; save remaining brewed saffron for another use.
• Heat 2 tablespoons vegetable oil in a pan over medium-high heat. Saute onion until light brown, 5 to 7 minutes. Stir in ground beef, 1/2 teaspoon salt, black pepper, and turmeric. Cook and stir until beef is browned and crumbly, 5 to 7 minutes. Cover the pan and cook over low heat for 15 minutes.
• Heat remaining oil in another pan over medium heat. Saute cabbage until tender, about 5 minutes. Add cinnamon and ginger. Stir mixture into ground beef mixture and continue to cook over low heat, covered, for 5 minutes, adding 1 tablespoon of water if mixture is dry.
• Rinse and drain rice; transfer to a pot. Add cold water, butter, and remaining salt. Bring mixture to a boil, uncovered. Reduce heat to medium-low and simmer until rice is half-cooked and water has evaporated, 10 to 15 minutes. Fluff with a fork.
• Add beef mixture to the rice and slowly mix to incorporate. Turn the heat to low. Add hot water and reserved 1/4 cup brewed saffron to the rice, cover the pot, and let cook until rice is tender, about 20 minutes.