Persian Stuffed Grape Leaves

Persian Stuffed Grape Leaves Recipe - Delicious Vegetarian Dish

Region / culture: Persia | Preparation time: 30 minutes | Cooking time: 25 minutes | Servings: 6

Introduction

Persian Stuffed Grape Leaves, also known as Dolmeh Barg, are a delicious and savory dish that is popular in Persian cuisine. These grape leaves are filled with a flavorful mixture of mushrooms, yellow split peas, and rice, making them a perfect appetizer or main course.

History

Stuffed grape leaves have a long history in Persian cuisine, dating back centuries. They are often served at special occasions and celebrations, and are a favorite dish among many Iranians. The combination of ingredients used in this recipe creates a unique and delicious flavor that is sure to impress your guests.

Ingredients

2 tbsp olive oil
1 medium onion, finely chopped
5 cups chopped mushrooms
1 tbsp dried parsley
0.25 tsp black pepper
0.13 tsp cayenne
0.25 tsp turmeric
1 cup cooked yellow split peas
2 cups cooked white rice
1 (16 oz (454 g)) jar grape leaves
1 cup water

How to prepare

In a skillet, heat oil and sauté onion and mushrooms until they become soft.
Add parsley and spices.
Transfer the mixture to a bowl.
Mix in split peas and rice.
Preheat the oven to 350°F (177°C).
Line a 3 qt (2.84 liter) baking dish with a few grape leaves to prevent stuffed leaves from sticking and burning.
Place 1 heaping tablespoon of rice mixture (depending on the size of the leaf) in the center of a grape leaf.
Fold in the sides, then roll the leaf from stem to tip.
Place the rolled leaf in the casserole dish.
Repeat the procedure with the remaining grape leaves until all the rice mixture is used up.
Pour water into the bottom of the dish to prevent sticking and drying out.
Bake for 25 minutes.

Variations

You can add ground meat such as lamb or beef to the rice mixture for a heartier dish.
You can also add raisins or pine nuts for added texture and flavor.

Cooking Tips & Tricks

Be sure to sauté the onions and mushrooms until they are soft to ensure that they are fully cooked before adding them to the rice mixture.

- Preheating the oven to the correct temperature is important to ensure that the grape leaves cook evenly and are not overcooked.

- Adding water to the bottom of the baking dish will help prevent the grape leaves from sticking and drying out during baking.

Serving Suggestions

Serve Persian Stuffed Grape Leaves with a side of yogurt or a fresh salad for a complete meal.

Cooking Techniques

Baking the stuffed grape leaves in the oven ensures that they cook evenly and are perfectly tender.

Ingredient Substitutions

You can use brown rice instead of white rice for a healthier option.

- You can use vegetable broth instead of water for added flavor.

Make Ahead Tips

You can prepare the rice mixture ahead of time and store it in the refrigerator until you are ready to assemble and bake the grape leaves.

Presentation Ideas

Arrange the stuffed grape leaves on a platter and garnish with fresh herbs such as parsley or mint for a beautiful presentation.

Pairing Recommendations

Serve Persian Stuffed Grape Leaves with a side of tzatziki sauce or hummus for a delicious Mediterranean-inspired meal.

Storage and Reheating Instructions

Store any leftover grape leaves in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven before serving.

Nutrition Information

Calories per serving

Each serving of Persian Stuffed Grape Leaves contains approximately 200 calories.

Carbohydrates

Each serving of Persian Stuffed Grape Leaves contains approximately 25 grams of carbohydrates.

Fats

Each serving of Persian Stuffed Grape Leaves contains approximately 5 grams of fat.

Proteins

Each serving of Persian Stuffed Grape Leaves contains approximately 5 grams of protein.

Vitamins and minerals

Persian Stuffed Grape Leaves are a good source of vitamin C, iron, and calcium.

Alergens

This recipe contains mushrooms and may not be suitable for those with mushroom allergies.

Summary

Persian Stuffed Grape Leaves are a nutritious and delicious dish that is high in carbohydrates and low in fats. They are a good source of protein and essential vitamins and minerals.

Summary

Persian Stuffed Grape Leaves are a flavorful and nutritious dish that is perfect for any occasion. With a delicious filling of mushrooms, yellow split peas, and rice, these grape leaves are sure to be a hit with your family and friends. Enjoy!

How did I get this recipe?

The first time I saw this recipe, I was immediately hooked. It was a warm summer day in Tehran, and I was strolling through the bustling bazaar with my mother. As we passed by a small food stall, the tantalizing aroma of spiced rice and herbs wafted through the air, drawing me in like a moth to a flame.

I watched in fascination as the vendor deftly wrapped fragrant rice and herbs in delicate grape leaves, creating little bundles of goodness that he then steamed to perfection. I had never seen anything like it before, and I knew I had to learn how to make it myself.

I approached the vendor, a kindly old man with a twinkle in his eye, and asked him if he would teach me his recipe. He smiled and nodded, inviting me to come back the next day to learn the art of making Persian stuffed grape leaves.

The next day, I returned to the stall eager to learn. The old man greeted me warmly and showed me how to prepare the filling, a fragrant mixture of rice, herbs, and spices. He explained that the key to making perfect stuffed grape leaves was to use fresh ingredients and to season them with care.

As we worked together, rolling and stuffing the grape leaves, the old man shared stories of his youth and how he had learned the recipe from his own grandmother. He spoke of the importance of tradition and passing down recipes from generation to generation, a sentiment that resonated deeply with me.

After hours of hard work and meticulous care, we finally sat down to enjoy the fruits of our labor. The stuffed grape leaves were tender and flavorful, each bite bursting with the essence of fresh herbs and spices. I was hooked, and I knew that this recipe would become a staple in my own kitchen.

Over the years, I perfected the art of making Persian stuffed grape leaves, adding my own twist to the traditional recipe. I experimented with different fillings, incorporating ingredients like nuts, dried fruits, and even lamb to create new and exciting variations.

I shared my recipe with friends and family, delighting in their praises and seeing the joy on their faces as they savored each bite. I taught my own children how to make stuffed grape leaves, passing down the recipe that had become a beloved tradition in our family.

As I look back on that fateful day in the Tehran bazaar, I am filled with gratitude for the old man who took me under his wing and taught me the art of making Persian stuffed grape leaves. His wisdom and generosity have enriched my life in ways I could have never imagined, and I am forever grateful for the gift of this timeless recipe.