Persian · appetizer
Dolmeh Barg Mo (Stuffed Grape Leaves)
Dolmeh Barg Mo (Stuffed Grape Leaves) reads sweetness 5.4, citrus 5.3 and sourness 5.1 on Palate's 0–10 flavor X-ray — a Persian appetizer, about 25 min. Measured from the recipe itself: ingredients and technique.
The flavor X-ray — six axes, 0–10
- Umami & Savory — 5.1 / 10
- Sweet & Fruity — 6.6 / 10
- Sour & Bright — 6.8 / 10
- Bitter & Earthy — 2.0 / 10
- Rich & Fat — 4.6 / 10
- Aromatic & Spice — 4.4 / 10
The measured notes (of 18)
Sweetness 5.4 · Citrus 5.3 · Sourness 5.1 · Umami 4.8 · Richness 4.6 · Fruity 4.2 · Herbaceous 4.0 · Allium 3.1 · Salinity 2.6 · Earthy 1.9 · Floral 1.3 · Funk & Ferment 1.1 · Bitterness 1.0
What's in it (13)
- 30 grape leaves (fresh
- 1/2 lb ground lamb
- 1/2 cup short-grain rice
- 1/4 cup parsley
- 2 tbsp dill
- 2 tbsp mint
- 1 onion
- 1/4 cup split peas
- 2 tbsp tomato paste
- 3 tbsp lemon juice
- 1 tbsp sugar
- salt to taste
- 1 tbsp oil
Time & effort: about 25 min · effort: medium
Nutrition (per 100 g, engine-estimated): 172.4 kcal, 9.5 g protein, 7 g fat, 18 g carbs
Dietary: Contains meat — engine-derived; double-check anything allergy-critical.
How it's cooked (3 steps)
- Blanch grape leaves briefly, then fill each with a mixture of meat, rice, herbs, and split peas.
- Roll tightly, arrange seam-side down in a heavy pot, and pour over a sweet-sour sauce of tomato paste, lemon juice, and sugar diluted with water.
- Simmer on low heat for one hour until the rice is cooked and the leaves are tender.
Dishes with a similar flavor shape
- Roasted Vegetable and Halloumi Sheet Pan — Greek
- Crispy Carnitas Tacos with Pickled Red Onion — Mexican
- Mediterranean Pasta — Mediterranean
- World Cup Cucumber & Lamb Sosatie — Middle Eastern
- Lahmacun — Turkish
Keep reading: what sweetness, citrus, sourness mean in the flavor lexicon · the world's cuisines, by flavor.
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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.