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Homemade Dolme And Kobeh - Part 2: Preparation Cont.

2iaugdar's picture
Ingredients
  Bell peppers 3 (Capsicums)
  Tomatoes 4
  Vine leaves 8 (Adjust Quantity As Needed)
  Soaked rice 2 Cup (32 tbs)
  Dolme herbs 1⁄2 Kilogram
  Broad beans 2 Cup (32 tbs)
  Minced soy protein 100 Gram
  Onion 1 , sliced
  Tamarind juice 150 Gram
  Saffron 1 Dash
  Black pepper To Taste
  Salt To Taste
  Oil 2 Teaspoon
For kobeh potato rice cutlet
  Boiled potatoes 3
  Coriander 1⁄4 Kilogram
  Parsley 1⁄4 Kilogram
  Minced soy protein 150 Gram
  Onion 1 Medium, fried
  Cooked rice 3 Cup (48 tbs)
  Oil 1 Tablespoon (Adjust Quantity As Needed)
Directions

Direction (to make dolme):
1. Put oil in a pot, add onion to saute
2. Add soy protein, stir well for a while then turn off the heat (A)
3. Put rice into a mixing bowl, add herbs, broad beans, salt, saffron, mix them well
4. Pour the cooked soy protein (A) into the rice bowl, and mix them all
5. Fill the bell peppers with the rice mixture and put into cooking pot
6. Do the same with the tomatoes and the vine leaves which must be folded well
7. Spread spices, oil and tamarind juice over them, then add water into the pot
8. Put a plate over them (inside the pot!) tightly to prevent the folded vine leaves from loosening
9. Heat until the water boils, then turn off the heat, and let sit for 1 hour

Direction (to make fillings of kobeh):
1. Put oil in a pot, add onion then soy protein to saute until golden brown
2. Add herbs, stir well
3. Add spices, salt, saffron, pepper, stir and saute well then turn heat off (B)

Direction (to make kobeh):
1. Take a handful of mashed potatoes, roll with both hands to make a ball, then flatten onto one hand to form a cup shape and fill with fillings (B)
2. Stick the edges to seal, roll with both hands to form a ball, make sure it is solid enough
(Always use water to wet skins to prevent the dough sticking both hands)
3. Preheat oil in a pan then fry the balls until golden brown
(Serve with lettuce, Brussel sprouts and tomato)

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mediterranean
Course: 
Main Dish
Taste: 
Savory
Method: 
Fried
Restriction: 
Vegetarian
Ingredient: 
Vegetable
Servings: 
4
Although the name and Iranian origin of the dish might intimidate you at first, but then that shouldn't stop you from trying this recipe at least once in your kitchen. Rich and flavorful, this sumptuous dish is so tantalizing that the taste of it is likely to linger in your taste-buds as long as you live. A must-try!

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