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Stuffed Grape Leaves (persian)

Stuffed Grape Leaves (persian) Recipe

Serves six as a meal or 12 as an appetizer.
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Prep Time 5 mins
Cook Time 25 mins
Course Appetizer
Cuisine Persian
Calories 454.1 kcal

Ingredients
  

  • 2 tablespoons olive oil
  • 1 medium onion, finely chopped
  • 5 cups chopped mushrooms
  • 1 tablespoon dried parsley
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon cayenne
  • 1/4 teaspoon turmeric
  • 1 cup cooked yellow split peas
  • 2 cups cooked white rice
  • 1 (16 ounce) jar grape leaves
  • 1 cup water

Instructions
 

  • 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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Nutrition

Serving: 292gCalories: 454.1kcalCarbohydrates: 83gProtein: 17.6gFat: 7gSaturated Fat: 1gSodium: 2189.2mgFiber: 11.1gSugar: 4.6g
Keyword < 30 Mins, Asian, Berries, Easy, Fruit, Grapes, Healthy, Low Cholesterol, Lunch, Middle Eastern, Rice, Vegan, Vegetable, White Rice
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