Iranian Ghotab --- Dolme with Shirazi Salad

The ancient city of Ardabil is a culinary crossroads...

Ardabil is one of the most picturesque regions in Iran, with a melting pot of culinary influences from Azerbaijan, Turkey and Iran. Sule, our guest chef from the area who cooked with us recently through our connection with Bristol Refugee Rights, presented one of her favourite dishes from Ardabil that have become popular across Iran - fried pastries known as ghotab, which are perfect with a fiery coriander chutney.

She also cooked us dolme, stuffed vegetables, along with decadent saffron rice, a sweet and sour yogurt sauce and refreshing Shirazi salad.

35 minutes

1 hour 30 minutes


In stock

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GHOTAB BLEND: Chilli, black pepper, ginger, turmeric, garlic, green pepper, red pepper, parsley
SAFFRON BLEND: Coriander, black pepper, cumin, saffron, turmeric
CHUTNEY BLEND: Coriander leaf, jalapeno, garlic
YOGURT SAUCE BLEND: Dill, mint, black pepper, garlic
STUFFING SPICES: Black pepper, chilli, mint, ginger, turmeric, cinnamon, paprika
DOLME SAUCE SPICES: Chilli, black pepper, turmeric, paprika
SHIRAZI SALAD BLEND: Mint, garlic, black pepper, sumac

  • 300g lamb or beef mince
  • 6 tomatoes
  • 2 onions
  • 20g bunch of coriander
  • 2 large peppers (any colour)
  • 1 cucumber
  • 1 lemon
  • 2 egg yolks
  • 200g feta cheese
  • 150g full fat natural or Greek yogurt (not set yogurt)
  • 20g butter
  • Oil for frying (sunflower or vegetable oil)
  • 2 tbsp tomato puree
  • 60g raisins
  • 120g self raising flour plus extra to roll
  • 350g basmati or standard long grain rice (not easy cook)