Getting professional

Here's how dolma is prepared in a traditional Iranian manner:


Tender hands!!! You need to select tender leaves


A better look! Leaves must be light green and soft


Wash these leaves really well


Boil in water for 20 minutes. Meanwhile soak 100g channa in water


Boil the channa and if you're non-veg, add some meat


Chop 2 onions into small pieces


Remove the leaves, they'd look like this


On the left, soak 50g of horsegram in water, on the right boil 100g rice


Wash a handful of coriander leaves


Get a tablespoon of the following spices. Clockwise from top:
Salt
Avishaniya (An Iranian spice)
Chilly powder
Pepper
Turmeric


You should have all this(From left):
Rice, horsegram, pomogranate sauce, spices, onions, channa, coriander and grape leaves


Start frying everything in a pan of butter, except the grape leaves.
Onions added first




Add half a glass of water while frying


The mixture would look like this in the end


Add a tablespoon of the mixture into the rough end of the leaf


This is how it should be tucked


Fill all the tucked leaves in a vessel in a brick style arrangement
Add some oil and boil for 45 minutes


READY TO SERVE! LETS SEE WHAT THE CHEFS SAY


"Leaf is well cooked, chewy and everything inside is well balanced"


"Nice"