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HowTo: Persian Cabbage Dolma "Dolme Kalam"

Calling all my “Dolme” lovers!! 🤩 this week’s video is for you. “Cabbage Dolma” known as “Dolme Kalam” is a Flavor Bomb as I like to call it. The chopped fresh herbs, mixed in with the seasoned ground beef, rice, and split peas taste like heaven. Now imagine wrapping a perfectly cooked layer of Cabbage around this goodness and giving it life by cooking it in a tomatoey and flavorful sauce. 🤤🤤🤤 #drooltown Go on a grocery run, and give this a try.. #noregrets Music: Zaferani (Shoushtar Muqam) · Vahid Asadollahi · Gulam Mirzayev · Natiq Mirzayev · Jayhun Huseynov Dolme Kalam ~SHOPPING CART~ -Rice ~1 Cup -Ground beef ~1/2 lb -Tomato Paste ~3 tablespoons -Split Peas ~1 cup -White Cabbage ~1 medium sized -Onion ~1 medium sized -Fresh herbs (Parsley, Dill, Tarragon, Cilantro, Mint) ~3 Tablespoons of each -Scallions ~1 Cup -Oil ~as needed -White vinegar ~2-3 Tablespoons -Sugar ~1 teaspoon -Turmeric ~1 tablespoon -Salt and Pepper ~as needed -Saffron ~1 tablespoon -Dried Savory ~2 tablespoons ---- Persian Cabbage Dolma Recipe -Soak Split peas in water for an hour -Wash rice until water runs clear then add water, add salt and let it soak for an hour -pull out fresh herbs (parsley, dill, tarragon, mint, cilantro) from their stems and soak in water for 30minutes -Slice scallions and put aside -once soaked, remove herbs from water onto a large basket -once fully dried, finely chop your fresh herbs and set aside -bring a small pot of water to boil and add split peas -let the split peas boil until they can be CUT in half with your nails ~10minutes (not too hard not too soft) -drain split peas and set aside -bring a small pot of water to boil, add rice, let rice boil until it can be squished between two fingers -drain rice and put aside -slice your onions -pour 4-5 tablespoons of oil in a large pan -fry onions until golden brown -add ground beef to onions and sauté until brown -add turmeric and sauté -add tomato paste and sauté -add scallions and chopped herbs -add salt and pepper as needed -add rice and split peas -add dried savory -mix well and take off the stove ——- -bring a large pot of water to boil -cut out the hard end of the cabbage -place the cabbage in boiling water and place lid on pot -let cabbage boil for 20-25 minutes -remove cabbage from boiling water and place in cold water -slowly starts removing each petal from the cabbage (If the middle of not fully cooked, you can place it back into the boiling water after peeling the cooked petals) -add oil to the bottom of a large pot -place some of the ripped pieces of cabbage at the bottom of the pot -place a cabbage petal on your palm -add 2 tablespoons of your rice and split peas mixture onto the cabbage -wrap by bringing in each side of the cabbage, making sure not to rip it yet keep it tight (I know! It might need some practice but you got this!) -place your wrapped cabbage in the large pot -try to place them next to each other rather than on top of each other -continue the last two steps until all cabbage petals are wrapped -add 3 tablespoons of oil to a small pot -add tomato paste and sauté -add white vinegar -add salt and pepper -add sugar -add saffron -and sauté sauté sauté -add a cup of water and voila! Sauce is done -place your large pot of wrapped cabbages on the stove -pour your sauce over them -place a large plate/pot lid over the cabbages to prevent them from falling apart midway -cover pot with lid and let it simmer for 40-45 minutes -gently remove your Beautifully wrapped and filled cabbages and enjoy its bold flavors! —- Don’t forget to send us pictures of your creations 😍