IntroductionBy using miracle noodle rice and extra-lean ground chicken, this Persian-style dolmeh is even healthier and lower in calories than the traditional recipe.
By using miracle noodle rice and extra-lean ground chicken, this Persian-style dolmeh is even healthier and lower in calories than the traditional recipe.
- 1/2 lb extra-lean ground chicken
- 2 packages miracle noodle "rice"
- 3 cups fresh parsley
- 1 cup fresh mint
- 1/2 cup fresh dill
- 1/2 cup fresh tarragon (can Substitute 1tbsp dried)
- 2 tsp turmeric
- 2 cups chopped onions
- 2 cloves of garlic
- 2 tbsp tomato paste
- 1/4 cup split peas
- 1 jar grape leaves in brine
- 1/4 cup lemon juice
- salt & pepper
You can substitute the herbs to your taste. Chives also work great in this recipe. For even lower carbs, you can omit the split peas all together.
If using split peas, read your package instructions ahead of time. Some split peas require soaking, while others don't. Plan accordingly.
PREPARING THE STUFFING
- Chop onions and mince garlic.
- Fry onions in a large non-stick pan until slightly browned. Add garlic and ground chicken. Add salt and pepper.
- While chicken is frying, chop up your herbs.
- Once the chicken is no longer pink, add the chopped herbs. Mix in herbs and continue frying for a few minutes.
- Rinse off miracle noodle rice and add to the frying pan.
- Dilute tomato paste into 4tbsp of warm water. Add tomato mixture to your pan. Add turmeric and continue to fry until the water has evaporated.
- While this is frying, in a second pot, cook split peas according to package instructions.
- Mix meat and rice mixture, with split peas in a second bowl.
PREPARING THE DOLMEH
- Preheat the over at 350F
- Oil the bottom of your baking dish.
- Cover the bottom of the dish with grape leaves so the entire surface is covered.
- Take a leaf, cut the stem with scissors, and spoon about 1 tbsp of the stuffing in it's middle. Fold the leaf by first folding up the bottom, then each side, and finally rolling the dolmeh until it resembles a tight little package. (It may take a few tries to get the hang out of it.)
- Place the roll snugly into the prepared baking dish.
- Repeat the last two steps until you have used all the mixture. Make sure the dolmeh are resting very snug against each other. If you have extra space in your dish, use left over grape leaves to stuff the holes.
- Mix lemon juice into 3/4 cups of hot water. Add a sprinkling of salt.
- Pour the lemon juice evenly over the dolmeh.
- Cover the dish tightly with aluminum foil. Press the foil down against the dolmeh. It is important for it to remain as tight as possible to prevent them from unraveling.
- Place in center rack of the oven and cook for 1.5 hours.
- Uncover, and add 1 cup of salted water. Recover, and continue cooking for 30 more minutes.
Serving Size: Makes about 60 dolmeh
Number of Servings: 60
Recipe submitted by SparkPeople user VEROISME.
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