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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 MEDIUM-
HIGH for 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.
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, for 10 minutes on
MEDIUM-HIGH or until water is
absorbed. Stir in milk, add salt
and cook on MEDIUM-HIGH for
20 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
Persian Recipes
IP3248_39V20KP_Eng_07_101022.indd 40IP3248_39V20KP_Eng_07_101022.indd 40 2010-10-22 13:51:222010-10-22 13:51:22