Stuffed vegetables and leaf rolls
One of the more delicate stuffed-dish techniques in Iranian cuisine, dolme barg is made by filling grape leaves with chickpeas, rice, and barberries, then cooking them in an air fryer. Its olive-oil-forward filling makes it a heart-friendly breakfast option.
Mix the rice, cooked chickpeas, barberries, onion, and half of the olive oil.
Place a small amount of filling inside each grape leaf and roll it tightly.
Arrange the rolls in the air-fryer basket, then drizzle with the remaining olive oil and the lemon juice. Cook over medium heat for 25 minutes.
Do not roll the grape leaves too loosely, or the filling may fall out during cooking.
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