Dolme Barg Mo

Rinse the grape leaves; blanch fresh ones in boiling water for 2–3 minutes, or pour boiling water over jarred leaves and let sit for 1 minute, then drain and trim off the tough stems.

Rinse the yellow split peas, cover with water and cook for 20–25 minutes until half-tender; rinse the rice and cook in salted water for 7–8 minutes so the grains stay firm at the core, then let everything cool.

Heat vegetable oil in a skillet and sauté the finely chopped onion for 5–7 minutes until translucent. Add the turmeric, cinnamon, black pepper and salt, stir, and remove from the heat.

Combine the rice, yellow split peas, spiced onion, parsley, mint, dill, green onion and tarragon. Don't pack the filling too tightly, as the rice will expand further during stewing.

Lay a leaf shiny-side down, place about 1 tablespoon of filling in the center, fold in the sides and roll into a tight bundle. Repeat with the remaining leaves and filling.

Line the bottom of a heavy-bottomed pot with a few grape leaves, then arrange the dolme tightly on top, seam-side down. Mix water, tomato paste, pomegranate molasses, lemon juice and sugar, pour over the dolme, cover with a plate, put the lid on and simmer over the lowest heat for 45–60 minutes.

Remove the pot from the heat and let the dolme rest, covered, for 10 minutes so the filling sets. Serve warm or at room temperature, drizzled with the sauce from the pot.