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Domeh Calories and Nutrition Values

Domeh Calories and Nutrition Values

Dolme or domeh is a stuffed grape leaves. The variety of herbs used in dolmeh makes it a valuable source of antioxidants and vitamins. Dolmeh contains high amounts of vitamin B12, Iron, selenium and zinc. Each dolmeh or 2 ounces (58 grams) of it has 101 calories.

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Dolmeh Mixed

Dolmeh Mixed

1 Medium cabbage, Eggplant, tomato, bell pepper, mexican squash 1/2 Cup Rice 1 Lb (453g) Ground Beef 1/2 bunch: Leek Chives, Cilantro, Dill, Parsley 3 Tbsp Vegetable Oil 1 Small Onion 3 garlic Cloves Salt, Turmeric, Ground Chili Pepper, Persian spice mix (Advieh), Black Pepper 2 Tbsp Lemon Powder 1 Tbsp Tomato paste PREPARATIONS: 1- Grate the onion and the garlic cloves. 2- Mince the herbs. 3- Rinse the rice. 4- Wash and microwave the grape leaves for 30 sec. 5- Boil 4 cups of water. 6- Microwave a the cabbage for 2:30 Minutes and peel of it's layers. 7- Peel the eggplants and mexican squash skin. 8- Cut the top of the eggplants, mexican squash, bell pepper and tomato and Dig out the seed. (Do not trash the top) 9- Mix 1 tbsp tomato paste, 1 tsp ground chili pepper, 1 tbsp vegetable oil with a cup of boiling water and mix until well blended. DIRECTIONS: 1- Mix up the herbs and the grated onions and garlic in a big bowl. 2- Add the rice and the ground beef to the mixture. 3- Add salt, ground chili pepper, turmeric, persian spice mix (Advieh), black pepper powder as needed. 4- Add 2 tsp dried lemon powder to the bowl and mix them thoroughly. 5- Add 2 tbsp vegetable oil to the mixture and mix up. 6- Take one (or more) cabbage leaf and cover the bottom of a pot, it will keep the meat wraps (dolmehs) from direct heat. 7- Take the bell pepper, fill it with the beef mixture and cover it with its top and put it in the center of the pot. 8- Take one cabbage leaf, put approximately one tbsp of the mixture on the leaf and wrap the leaf around the mixture tightly and put them around the bell pepper in the pot. 9- Take the tomato, fill it with the beef mixture and cover it with its top and put it in the pot. 10- Repeat the previous step for the eggplants and mexican squash. 11- Secure dolmehs by stack them up agains each other in the pot. 9- Add the tomato paste mixture to the pot. 10- Cover the pot with the lid and cook the dolmens over low heat for 120 to 150 minutes.

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Kalam Polo, cabbage with rice recipe
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  KALAM POLO

Cabbage With Rice Recipe

  • 1 Small Cabbage
  • 1/2 lb (226g) Ground Beef
  • 2 Cups Rice
  • 2 Small Onion
  • Black pepper Powder, salt, Persian Spice Mix (Advieh)
  • 4 Tbsp Vegetable Oil
  • 1 Tsp Zafran (saffron)
  • 2 Tsp Cumin
PREPARATIONS:

1- Soak the rice with 1 Tsp salt for 1 hour in a pot.
2- Add 1 Tsp Zafran (saffron) to 1/4 cup boiling water.
3- Dice 1 onion.
4- Grate 1 small onion.
5- Dice an Small Cabbage.
DIRECTIONS:

1- Put the grated onions in a large bowl and add the ground beef to it, then add some salt, black pepper and Persian Spice mix (advieh) (as preferred), and mix the mixture thoroughly.
2- Shape the ground beef mixture into small meatballs.
3- Fry the diced cabbage in vegetable oil in a pot, stir well and let it fry for few minutes or until tender.
4- In a small pot, dip fry the diced onions in vegetable oil until translucent.
5- Add the meatballs to the fried onion's pot and fry along.
6- Simmer the soaked rice until the rice becomes tender.
7- Drain the rice in a colander.
8- Add the cabbage to the meatball's pot, then add the zafran (saffron) to the pot and stir gently. Let the mixture fry for 5 to 10 more minutes over low heat.
9- In a large pot, pour 2 Tbsp vegetable oil, spread half of the rice across the pot. Now add the meatball mixture to the pot as second layer, then cover the mixture with the remaining of the rice and spread the rice across until it covers the mixture completely.
10- Add 2 Tsp cumin (or as preferred) to the pot.
11- Cover the pot with a large napkin and put the lid on top.
12- Cook for 20 minutes.


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