Village Life in Iran | Cooking Dolma and Amazing Dishes

Today, we’re making authentic Persian Dolma with fresh grape leaves, just like we do in the countryside of Iran. 🌿🍃 We started by picking fresh grape leaves from the vineyard and then prepared a delicious homemade filling with rice, chicken, chickpeas, onions, and fresh Persian herbs. Everything is cooked slowly with a sweet and sour pomegranate sauce until the dolma becomes tender, flavorful, and beautifully glazed. Come along and enjoy a peaceful day of traditional Iranian village life, homemade food, nature, and authentic Persian cooking. ❤️ If you enjoy traditional recipes, village cooking, and peaceful countryside life, don't forget to subscribe and join us for more authentic Iranian food and rural life videos. 🍃 PERSIAN DOLMA RECIPE Ingredients: • 45–60 fresh grape leaves • 1.5 cups rice • 300 g minced meat or chicken breast • 1/2 cup cooked chickpeas • 2 medium onions • 3–4 tbsp fresh dolma herbs (marzeh, tarragon, and mint) • Salt, to taste • Black pepper, to taste • Turmeric, to taste • 4 tbsp vinegar • 1/2 cup pomegranate juice • 1 cup water • 3 tbsp sugar 👩‍🍳 Instructions: 1️⃣ Prepare the grape leaves Place the fresh grape leaves in boiling water for 2–3 minutes. Remove them and immediately place them in cold water. 2️⃣ Cook the rice, chickpeas & chicken Soak the chickpeas beforehand and cook until tender. Cook the rice in boiling salted water, then drain it. Cook the chicken with a little turmeric and finely chop it after cooking. 3️⃣ Prepare the filling Finely chop the onions and fry them in oil. Add turmeric, pepper, and a little nutmeg. Add the cooked chicken and fry together. Then add the fresh herbs, cooked chickpeas, and rice. Mix everything well. 4️⃣ Wrap the dolma Place a suitable amount of filling in the center of each grape leaf. Fold the sides and roll the leaf tightly into a small parcel. 5️⃣ Arrange the dolma Use a thick-bottomed non-stick pot. For extra protection, cover the bottom with two layers of plain bay leaves. Arrange the dolma tightly in rows so they don't open while cooking. 6️⃣ Prepare the sauce Mix the sugar with the vinegar until dissolved. Add the pomegranate juice and water, then mix well. 7️⃣ Slow-cook the dolma Pour the sauce over the dolma and cover the pot. Cook slowly over low heat for 45–60 minutes. You can place a heavy plate on top to prevent the dolma from floating or opening. If the liquid becomes too low during cooking, add a little boiling water. At the end, remove the lid and allow the extra sauce to evaporate until you have a thick, glossy, sweet-and-sour sauce. Serve warm and enjoy this delicious traditional Persian Dolma! 🇮🇷❤️ #Dolma #PersianFood #IranianFood #GrapeLeaves #VillageCooking #PersianCuisine #TraditionalFood #VillageLife #IranianCuisine #DolmaRecipe