Kotah Dolmeh
Submitted by Anzy
Persian lentil-filled pastries with rose water and cardamom dough deep-fried until golden and puffed for an aromatic vegetarian snack.
YIELD
72 piecesPREP
20 minCOOK
70 minREADY
90 minThese fragrant half-moons are Persian comfort food at its finest.
Cardamom-scented yeast dough gets a hint of floral magic from rose water, creating a tender wrapper for earthy brown lentils sweetened with caramelized onions and brown sugar.
The filling strikes that perfect balance between savory and subtly sweet, a hallmark of Persian cooking that surprises Western palates in the best way.
Deep frying puffs the dough into crispy golden pillows that shatter when you bite down, revealing the soft, spiced lentil center.
Make a massive batch because these disappear faster than you’d think, whether served as a snack with tea or as part of a mezze spread.
Pro Tips
- Rose water varies in strength; start with the recipe amount and add more if you want a more pronounced floral note
- The lentil filling must be completely cool before assembling, or it will make the dough soggy
- Seal edges well with fork tines to prevent the filling from bursting out during frying
- Fry at a steady 350-375°F; too hot and they brown before cooking through, too cool and they absorb excess oil
Ingredients
Directions
For Dough: Dissolve yeast in ¼ cup warm water; add remaining water and rose water.
Sift together flour, salt and cardamom in a bowl.
Measure and set aside ½ cup of flour mixture.
Add yeast liquid to flour in bowl, mixing until a soft dough forms.
Work in ghee or oil with reserved flour, kneading until dough is smooth (about 10 minutes).
Cover bowl and leave in a warm place to rise, 45 to 60 minutes, or until doubled in size.
While dough is rising, wash lentils and place in a pan with cold water.
Bring to a boil. Reduce heat to low, cover and simmer until water is absorbed and lentils are tender, about 1 to 1¼ hours.
Mash cooked lentils with a fork.
In a skillet, sauté onions in ghee or oil until lightly browned.
Mix in mashed lentils and cook mixture another 5 minutes.
Add brown sugar, and season with salt and pepper to taste.
Cool.
On a lightly floured surface, roll out half of dough thinly.
Using a biscuit or cookie cutter, cut out 3-inch circles.
Place a heaping teaspoon of lentil paste in the center of each circle of dough.
Lightly moisten edges with water, fold in half and seal by pressing with the tines of a fork.
Deep fry kotahs, 6 to 8 at a time, about 3 minutes or until golden brown and puffed, turning to cook evenly.
Drain on absorbent paper.
Serve hot or warm for a snack or as part of a meal.
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