**Wholesale Price of Dried Dolma Herbs**
The wholesale price of dried dolma herbs varies depending on weather conditions and different regions. In 2025, the price per kilogram ranges from 220,000 to 250,000 IRR.
**Dolma: A Cultural and Culinary Treasure**
Dolma is a traditional and beloved dish in Iranian cuisine and many Middle Eastern cultures, holding a special place on family tables due to its variety in ingredients and preparation methods. One of the key components of dolma is the aromatic and fresh herbs that give it a unique flavor and aroma. These herbs are not only a vital ingredient but also play a central role in creating a harmonious blend of flavors.
**History and Cultural Significance**
The use of aromatic herbs in traditional Iranian dishes dates back centuries. Dolma, prepared in various forms such as stuffed grape leaves, bell peppers, tomatoes, or eggplants, is a symbol of family gatherings and celebrations in Iranian culture. The herbs play a starring role in defining the dish’s flavor and aroma, and selecting the right combination reflects the cook’s expertise. The herb mix for dolma varies across regions in Iran, depending on local
tastes and seasons, though certain herbs remain
staples in all variations.
The herb mix for dolma typically includes fresh, aromatic herbs that are finely chopped and blended with other ingredients. The most common herbs include:
1. **Parsley**: Known for its mild flavor and pleasant aroma, parsley is a core ingredient in dolma. It aids digestion and adds a fresh taste.
2. **Cilantro (Coriander)**: With its strong aroma and distinctive flavor, cilantro is a favorite, especially in southern Iran.
3. **Dill**: Dill imparts a fresh, mild flavor and is commonly used in combination with other herbs.
4. **Tarragon**: Tarragon adds depth with its slightly sharp flavor and is a staple in many traditional recipes.
5. **Mint**: Used sparingly, mint adds a refreshing aroma. Excessive use can overpower the dish.
6. **Basil**: In some regions, especially in local recipes, basil is added for its unique fragrance.
7. **Chives or Leeks**: These add a mild, crisp flavor and texture to the dolma filling.
In certain regions, local herbs like summer savory, tarragon, or even fenugreek are added, depending on regional preferences and traditions.
**Preparation of Dolma Herbs**
To prepare dolma herbs, they must be fresh,
thoroughly washed, and completely dried to prevent excess moisture in the filling. The preparation steps include:
1. **Washing**: Rinse the herbs in cold water to remove dirt and impurities.
2. **Drying**: Use a clean cloth or herb dryer to remove excess moisture.
3. **Chopping**: Finely and uniformly chop the herbs. Hand-chopping is preferred for better flavor, though a food processor can be used.
4. **Mixing**: Combine the herbs in appropriate ratios (typically more parsley and cilantro, less mint). The exact ratio depends on the recipe and personal taste.
5. **Optional Sautéing**: In some recipes, herbs are lightly sautéed to release their aroma, but raw herbs are more common in traditional dolma.
**Nutritional Value of Dolma Herbs**
Dolma herbs not only enhance flavor but also offer significant nutritional benefits. They are rich in vitamins (such as C and A), minerals (like iron and calcium), and antioxidants. Cilantro and parsley aid digestion and reduce inflammation, while dill and mint have anti-bloating properties. This combination makes dolma both delicious and nutritious.
**Cultural and Regional Variations**
In Iran, the herb mix for dolma varies by region. For instance, in East Azerbaijan, stuffed grape leaf dolma is made with aromatic herbs and rice, sometimes with barberries or dried plums for a tangy flavor. In southern Iran, spicier herbs like fenugreek may be used. In countries like Turkey and Lebanon, the herb mix might include more dill or mint.
**Cooking Tips**
– **Freshness**: Always use fresh herbs for the best flavor, as dried herbs have less aroma and taste.
– **Flavor Balance**: Adjust the herb ratios carefully to ensure no single flavor dominates.
– **Storage**: If preparing herbs in advance, store them in an airtight container in the refrigerator to maintain freshness.
**Dolma Recipe with Aromatic Herbs**
Dolma is a flavorful traditional Iranian dish that owes its unique taste to aromatic herbs. Below is a recipe for stuffed grape leaf dolma, one of the most common types, focusing on the use of dolma herbs. This recipe serves 4–6 people.
**Ingredients**
– **Grape Leaves**: 30–40 fresh or canned leaves (if using canned, soak in cold water to remove excess salt)
– **Rice**: 1 cup (preferably Iranian or basmati rice)
– **Ground Meat (optional)**: 300 g (lamb or a mix of lamb and beef)
– **Split Peas (optional)**: ½ cup, for added flavor and texture
– **Dolma Herbs**: 2 cups (a mix of finely chopped parsley, cilantro, dill, tarragon, mint, and optionally basil or summer savory)
– **Onion**: 1 medium, finely chopped
– **Tomato Paste**: 2 tbsp
– **Barberries or Dried Plums (optional)**: ¼ cup, for a tangy flavor
– **Spices**: Salt, black pepper, turmeric, cinnamon (to taste)
– **Oil**: As needed
– **Sauce Ingredients**: 2 tbsp tomato paste, 1 cup water, 2 tbsp lemon juice or verjuice (for a sweet-tangy flavor)
**Instructions*
1. **Prepare the Filling**:
– Soak rice for 30 minutes and parboil split peas for 15 minutes, then drain both.
– Sauté the chopped onion in oil until golden. If using meat, add it to the pan and cook until browned. Add tomato paste, turmeric, salt, pepper, and a pinch of cinnamon, and sauté until fragrant.
– Add the finely chopped herbs (parsley, cilantro, dill, tarragon, mint) and stir gently to release their aroma. Avoid overcooking to preserve their freshness and color. If using barberries or dried plums, add them at this stage.
– Mix in the rice and split peas, stir well, and set aside to cool slightly.
2. **Prepare the Grape Leaves**:
– If using fresh grape leaves, blanch them in boiling water for 1 minute, then transfer to cold water. For canned leaves, rinse thoroughly and pat dry.
– Place the leaves vein-side up on a flat surface.
3. **Wrap the Dolma**:
– Place 1 tablespoon of the filling in the center of each leaf. Fold the bottom of the leaf over the filling, tuck in the sides, and roll tightly into a cylinder to prevent the filling from spilling out.
4. **Cook the Dolma**:
– Line the bottom of a pot with a few grape leaves to prevent sticking. Arrange the dolma rolls tightly in the pot.
– For the sauce, mix tomato paste, water, lemon juice or verjuice, a pinch of salt, and some oil. Pour the sauce over the dolma, ensuring they are halfway submerged.
– Place a heavy plate or lid on top of the dolma to keep them in place during cooking. Cook on low heat for 45–60 minutes until the rice and filling are fully cooked.
5. **Serve**:
– Carefully remove the dolma from the pot and arrange on a serving dish. Serve warm or cold with yogurt or a sauce of your choice.
**Role of Herbs in Dolma’s Flavor**
The herbs, particularly parsley, cilantro, and dill, form the backbone of dolma’s aroma and flavor. Parsley and cilantro provide a fresh, aromatic taste, dill adds a refreshing note, and mint contributes a subtle fragrance. Tarragon’s slight sharpness adds depth. Finely chopping fresh herbs ensures their aroma is released during cooking, blending harmoniously with rice, meat, and spices.
**Key Tips**
– **Fresh Herbs**: Fresh herbs offer superior flavor. If using dried herbs, reduce the quantity by half.
– **Flavor Balance**: Use a balanced herb ratio (e.g., 40% parsley, 30% cilantro, 20% dill, 10% mint).
– **Vegetarian Option**: Replace meat with more vegetables or soy for a plant-based version.
– **Storage**: Store leftover dolma in the refrigerator for up to 3 days or freeze for longer preservation.
**Nutritional Value**
Dolma herbs are rich in vitamins C and A, iron, and antioxidants. Combined with rice and split peas, dolma is a nutritious, balanced dish that is both energizing and digestion-friendly.
**Contact Us for More Information**
For the latest pricing and details, contact our experts at Salma Sabzine:
**Sales Manager and Consultant**: Ms. Demurchilou
**Phone**: +98 922 065 6187
**Website**: https://salmasabzine.com
**Telegram**: https://salmasabzine
**Instagram**: @salmasabzine
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