Take your Cabbage and put it in a pot of boiling water for about 45 mins, leave to simmer
Remove the cabbage, chop off the heart that is holding it together, then slowly remove the leaves
Leave them to cool off
Take your cooked basmati rice in a bowl, add the diced herbs and fried onions, mix well
Spray some cooking oil lightly in a large heavy duty pot
Layer in some cabbage leaves on the bottom to cover it
Then slowly take your cabbage leaves and from the heartier end, add a couple of tablespoons of the rice fillings. Then roll them like a mini burrito!
Layer each cabbage roll in the pot
Top with a layer of the crushed tomato and then the pomegranate molasses
Prepare some saffron stock water with the threads, around 2-3 cups
Add a cup of it to the pot and cook on a low-medium heat for about 45-60 mins
Add a lid to the pot
Check regularly and if the water seems low, then add a bit more of it
After an hour your Dolmeh should be ready! Remove carefully, plate and enjoy.
