Dolmeh Barg-e Mohidic-ortho
One of the most types of Dolma which is cooked in Iran is the Dolmeh Barg-e Mo (Barg stands for leaves and Mo stand for grape tree). In Azeri, it is called Yarpakh Dolmasi.
To cook the Dolma, grape leaves should be chosen with an attention. The best leaves are the ones with light green color. The ingredients are fresh herbs, grains, legumes, and spices. Some people also add meat in the stuffing.]]>