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English Cookbook
- En-36 -
Dolmeh Kalam
(Stuffed Cabbage
Leaves with Sweet-
Sour Sauce)
Serves : 6
Ingredients:
18 cabbage leaves
225 ml water
750 g finely ground beef or lamb
60 g onions, finely chopped
60 g short grain rice
60 g finely chopped parsley
30 g finely chopped coriander 5 g
turmeric powder
5 g salt
3 g freshly ground black pepper
115 g brown sugar
115 ml cider vinegar
Method:
Separate leaves from head of
cabbage. Larger leaves may be
halved and counted as 2. Blanch in a
large pot of boiling water for 5
minutes until limp – do not overcook.
Drain in a colander. Cut out thick
section (ribs), only removing lower
portion. Keep aside. Combine
ground meat with onions, rice, herbs
and turmeric. Add salt and pepper.
Divide mixture into 18 portions.
Place filling on base of cabbage leaf.
Roll once, fold in sides and roll up
into a firm package. Repeat with
remaining portions. Line a casserole
dish with cabbage trimmings or well-
washed outer leaf. Pack rolls in close
together in layers. Add water and
place a heavy plate over rolls. Cover
and cook on HIGH for 20 minutes.
Blend sugar and vinegar, and pour
over rolls. Tilt dish to blend liquids.
Cover and cook for 15 minutes on
MEDIUM. Serve with chelou or flat
bread.
Halvaye Shir
(Milk Pudding)
Serves : 5-6
Ingredients:
60 g ghee or unsalted butter
115 g ground rice
340 ml milk
60 g granulated sugar
15 ml rose water
2-3 g cardamom, ground
60 g chopped blanched
almonds or pistachios nuts
Method:
Heat ghee or butter in a casserole
dish on HIGH for 4 minutes. Add
ground rice and cook on HIGH for 2
to 3 minutes, stirring often. Do not
allow rice flour to colour. Add milk
and cook on HIGH for 3 minutes,
stirring after each minute until thick
and bubbling. Blend in sugar, rose
water and cardamom to taste. Cook
on HIGH for 10 seconds. Pour into
small bowls, sprinkle with nuts and
serve warm or at room temperature.
Alternatively pour into a lightly
buttered 20 cm (8 inch) square cake
pan and sprinkle with nuts. Leave
until cold. Cut into squares to serve.
Persian Recipes
Shir Berenj
(Rice Pudding)
Serves : 6
Ingredients:
120 g short grain rice
340 ml hot boiling water
900 ml milk
pinch salt
60 g granulated sugar
10-15 ml rose water
3 g cardamom, ground
honey for garnish, (optional)
Method:
Rinse rice and place in a casserole
dish with boiling water. Cook
covered, cook on HIGH for 8
minutes or until water is absorbed.
Stir in milk, add salt and cook on
HIGH for 15 minutes, stirring after
every 3 minutes until pudding is
thick. Take care that it does not
scorch. Add sugar, rose water and
cardamom. Mix well. Serve warm or
chilled in small bowls garnished with
honey.
Dolmeh Kalam