What it means
دلمه (dolme) is a stuffed dish: a vegetable or a leaf is hollowed out or wrapped around a filling, usually rice, herbs, split peas, and sometimes ground meat. The word is a loanword from Turkish, where “dolma” comes from the verb “dolmak,” meaning “to be filled.” In Persian it covers many versions, from دلمه برگ مو (dolme-ye barg-e mo), stuffed grape leaves, to stuffed bell peppers, eggplant, tomatoes, and quince. A related but different idea is کوفته (kufte), where the mixture is shaped into balls rather than stuffed inside something.
How to use it
- دلمه برگ مو خیلی دوست دارم. (dolme-ye barg-e mo kheyli dust daram.) “I really love stuffed grape leaves.”
- مامانم بهترین دلمه رو درست میکنه. (mamanam behtarin dolme ro dorost mikone.) “My mom makes the best dolme.”
- برای شام دلمه فلفل داریم. (baraye sham dolme felfel darim.) “We have stuffed peppers for dinner.”
- این دلمهها خیلی خوشمزه شدن. (in dolme-ha kheyli khoshmaze shodan.) “These dolmes turned out really delicious.”
Cultural note
Dolme is shared across a wide region, including Iran, Turkey, the Caucasus, and the Arab world, with each cuisine having its own style. In Iran, دلمه برگ مو (stuffed grape leaves) is especially associated with northwestern areas like Azerbaijan, where the filling often includes split peas and a sweet and sour note. Making dolme by hand is time consuming, so it is often a dish prepared for gatherings or special meals rather than a quick weeknight dinner.