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My father and his family and extended family by association (because you are all family if you are Iranian) would wrap it up the first way you showed, like a cigar. They also didn’t use sugar in the sauce, it was always more on the salty/savory side IIRC. Usually no split peas, just rice and mostly dill for herbs. They are all Isfahani, so it might be a matter of regional variations or personal choice. They only served this dish for special occasions like family get-togethers or larger parties, because it’s quite a lot of work. So if you eat this or the cabbage version at someone’s house, feel special!

i thought "oh oh! the wrong" way but your wife corrected you lol. Also the cup trick is genious, i will try it.

This is my favorite dish. And i want to try this version someday soon. No offfence but the debate around food is kind of dumb in my opinion. We don't need to get mad, but instead we should celebrate our rich shared food culture. i love to see the variations of food from other countries and try them. We already have a lot to disagree and fight unfortunately, but let's just make peace around food at least. Love from Turkey.

😍😍😍

i love that lemon note in my moms sabzi☺️

Ty amu. I always eat turkish version and I hate it, but memory was this one I ❤. Now I know why love and hate. I'll do it amu yusef way

This is my favorite Iranian stew. Very delicious 😋 Thank you!

I am happy you were safe from the Earth quake

Koshghelam

Shows who is the chef!! I love the way your wife did!iranian Dolma is the most delicious one specially with that sour sweet sauce ! Yum

Thank you and your wife for showing us this special dish and the techniques! I hope your arm feels better! 😊

Thank you for being a great instructor. The dish looks absolutely delicious. 😊

This looks fantastic! I love your reipes, especially when I can make them veggie :)

Thank you for sharing the Iranian version.

I had no idea of all the herbs that went into making these. Thank you for sharing.

My man is back.

Very nice dish Yosef. Thank You once again for your education in Iranian cuisine. Seems to be a lot of work, but the result is so worth it. Love the herbs in it, and they can be found. I wonder if I find any grape leaves? but that is maybe just because I haven't looked for it at my usual oriental store.

Welcome back 🥰

Thank you

delicious😋

Shukran Yousef ❤️

Hello Yousef! First I must say that your current beard and mustache cut is your best so far! I first learned Persian cooking from your Zereshk Polo ba Morgh video because a Persian girl was coming over to visit friends and I wanted to impress her (I DID). I watch all of your videos and combine styles that you teach and am known by my friends as a great cook of Persian foods. Thank you Yousef! Your introduction at the start of your videos make me smile!!!

I like the romanian ones, no fancy stuff, just meet and rice.

I have made the Turkish and Arabian dolmas, but not this Persian version and I like Persian food to the bone! Must try your recipe soon. Thanks for posting.🐞

Mr. Yusef, it’s interesting that TOLLMA which means grape leaves in ARMENIAN originated from Armenia. When Armenian people were making Tollma, the turkey and azebajan was not even exist. And what is interesting that every nation gets the credit except the ARMENIANS.🇦🇲 I would suggest, before you introduce different nation foods, please educate yourself the food history which nation comes from and then introduce correctly. Thank you!

Christian’s have always been stolen from!

Armenia never gets credit, they just get stolen from all of it

Armenia!

Thanks for the video. Keep making them.

4 cups boiled water, cooled, 2 Tablespoons salt 1/2 cup white vinegar

مخلص آقا یوسف گل ❤

Dolmeh!!! Akh joon 🎉

wow❤❤

My favourite dish in the world!!!!

Salam Yousef-khan, my grandmother used to make “kopeh” which is actually a Kurdish dish (“kubbe”) but I don’t have the recipe. Do you know this one?

Yaprakes

What’s the white pasta looking thing you boiled and put inside the eggrolls?

8 hours. So long. It will hike up my gas bill.

Wow amazing

Thank you ✨️🖐

Do have a recipe for fesenjan??

That looks wonderful please tell us what’s inside

This looks great. I know this is an old post but could you give measurements for the rice, lentils and water?

looks like dolma, wrapped with grape leaves

I'm thinking the oil is only to prevent sticking to the pan, so is it possible to use less oil? Also, without butter, will this not become solid in the fridge? Thank you! I'm excited to try this.

I am trying this tomorrow...love your videos...keep em coming.

I must’ve missed something. How long did you leave it on medium or medium low?

Today I bought this meal in a can so I can get a taste of it and then I'll try to remake it. Thanks uncle!

Yet another delicious reason to visit Iran

👍❤