Here we are again with the King of all Seasons, Autumn; Autumn, a spring fallen in love, as Iranian poet ErfanPour describes it. پاییز بهاریست که عاشق شده ست. And here we are again, with the much loved and cherished Persian Fall Festival, Mehregan, the ancient Persian tradition to celebrate September Equinox, honor the god of justice, Mehr, and to be grateful for the harvest season and fall products.
When 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. Read the rest of this entry »
Basically, any vegetable that can be filled (eggplants, bell peppers, tomatoes, squash, onions) or can be wrapped (grape leaf, cabbage) with specific filling makes the gorgeous looking and savory dolmeh. This dish is not specific to Iran, but Iranians have their own ways of preparing it.
The filling for all types of dolmeh is the same and the preparation methods are quite similar. The cooking time for different vegetables is different though. The point is that once you prepare the filling, it is a good idea to make plenty of it and make a little bit of extra effort to use a diverse set of vegetables. The result will be quite impressive I assure you 🙂
Ingredients: Read the rest of this entry »