Stuffed Grape Leaves (persian)

"Serves six as a meal or 12 as an appetizer."
 
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photo by Artandkitchen photo by Artandkitchen
photo by Artandkitchen
photo by Artandkitchen photo by Artandkitchen
Ready In:
30mins
Ingredients:
11
Serves:
6
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ingredients

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directions

  • In a skillet, heat oil and saut onion and mushrooms until soft.
  • Add parsley and spices.
  • Transfer to a bowl.
  • Mix in peas and rice.
  • Preheat oven to 350.
  • Line a 3-qt baking dish with a few grape leaves to keep stuffed leaves from sticking and burning.
  • Place 1 heaping Tbs of rice mixture (depending on size of leaf) in the center of a grape leaf.
  • Fold in sides, then roll leaf from stem to tip.
  • Place in casserole.
  • Repeat procedure with remaining grape leaves until rice mixture is used up.
  • Pour water in bottom of dish (to provent sticking and drying out).
  • Bake for 25 minutes.

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Reviews

  1. I prepared these stuffed grape leaves with mainly fresh ingredients.<br/>As it is spring I used fresh leaves as following: wash, remove stem, place in a big bowl, pour hot water over them, wait 5 minutes, rinse with cold water and ready.<br/>I also used fresh parsley. I cooked the peas. I had unsalted basmati rice leftovers.<br/>I fried the onions and mushrooms, combined the ingredients with spices and I added some salt.<br/>I had 20 minutes for stuffing the leaves (40 pieces), I placed them in my mold, prepared with leaves as suggested and I covered the stuffed grape leaves with the remaining leaves to prevent burning in the oven.<br/>I added salted water as my leaves were not in brine and baked about 30 minutes as suggested. <br/>I confess that I was really surprised I had to bake them in the oven, I was used to prepare the Greek one in the pot, but it worked really very well and were really delicious!
     
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