• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Stuffed Grape Leaves (Persian)

  • Recipe Submitted by on

Category: Vegetarian, Grains, Low Fat

 Ingredients List

  • 2 tb Olive oil
  • 1 md Onion;finely chopped
  • 5 c Chopped mushrooms
  • 1 tb Dried parsley;or to taste
  • 1/4 ts Black pepper;or to taste
  • 1/8 ts Cayenne;or to taste
  • 1/4 ts Turmeric;or to taste
  • 1 c Cooked yellow split peas
  • 2 c Cooked white rice
  • 16 oz Jar grape leaves
  • 1 c Water


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. Serves 12 as an appetizer, 6 as an entr e.

Per serving (appetizer): 91 cal; 3g prot; 2.5g fat; 14g carb; 0 chol; 94mg

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