One of Iranian cuisine's delicate stuffing techniques, dolme barg wraps vine leaves around chickpeas, rice and barberries, then cooks them in the air fryer. Its olive-oil-forward filling makes it a heart-healthy breakfast option.
Mix the rice, cooked chickpeas, barberries, onion and half the olive oil.
Place a small amount of filling on each vine leaf and roll up tightly.
Arrange the rolls in the air fryer basket, drizzle with the remaining olive oil and lemon juice, and cook on a medium setting for twenty-five minutes.
Do not roll the leaves too loosely, or the filling will fall apart while cooking.
If you cannot find barberries, dried cranberries give a similar tartness, though the colour comes out a bit darker.
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