Homemade Dolme and Kobeh - Part 2: Preparation Cont. Recipe Video

Summary

Difficulty LevelEasyHealth IndexAverage
Servings4Cuisine
CourseTaste
MethodVegetarian
Main Ingredient

Ingredients

 Bell peppers3 (Capsicums)
 Tomatoes4
 Vine leaves8 (Adjust Quantity As Needed)
 Soaked rice2 Cup (32 tbs)
 Dolme herbs1⁄2 Kilogram
 Broad beans2 Cup (32 tbs)
 Minced soy protein100 Gram
 Onion1 , sliced
 Tamarind juice150 Gram
 Saffron1 Dash
 Black pepper To Taste
 Salt To Taste
 Oil2 Teaspoon
For kobeh potato rice cutlet
 Boiled potatoes3
 Coriander1⁄4 Kilogram
 Parsley1⁄4 Kilogram
 Minced soy protein150 Gram
 Onion1 Medium, fried
 Cooked rice3 Cup (48 tbs)
 Oil1 Tablespoon (Adjust Quantity As Needed)

Nutrition Facts

Serving size

Calories 1574 Calories from Fat 224

% Daily Value*

Total Fat 24 g36.7%

Saturated Fat 1.4 g7.2%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1875.8 mg78.2%

Total Carbohydrates 284 g94.8%

Dietary Fiber 25.2 g100.7%

Sugars 24.2 g

Protein 53 g106%

Vitamin A 256.5% Vitamin C 370.3%

Calcium 30.5% Iron 93.7%

*Based on a 2000 Calorie diet

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)

Editors Review

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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