Stuffed grape leaf (dolmeh2)

domehmo2When I was growing up in Shiraz, we had a house on Hedayat Street with several fruit trees in its backyard. Most vividly, I remember our grapevine. My mother planted it at a cozy corner as soon as we purchased the house and in a couple of years it grew into a tall, wide tent of green grapes, providing Mom the supplies to cook stuffed grape leaves (dolmeh barg-e mo) at least twice a year. She did it once in spring when the grape leaves were so small and tender she had to stack two leaves to cover the cracks and wrap one tiny dolmeh – the way she shaped them in squares, rather than rolling them up like cigar. Before the end of the season in late summer, she also picked another round of leaves for freshly made dolmeh.

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