Ingredients
-
2
-
1
-
5
-
1
-
1/4
-
1/8
-
1/4
-
1
-
2
-
1
-
1
-
-
-
-
Directions
Stuffed Grape Leaves (persian), Serves six as a meal or 12 as an appetizer , I prepared these stuffed grape leaves with mainly fresh ingredients As it is spring 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 I also used fresh parsley I cooked the peas I had unsalted basmati rice leftovers I fried the onions and mushrooms, combined the ingredients with spices and I added some salt 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 I added salted water as my leaves were not in brine and baked about 30 minutes as suggested 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!
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
In a Skillet, Heat Oil and Saut Onion and Mushrooms Until Soft. |
|
2
Done
|
Add Parsley and Spices. |
|
3
Done
|
Transfer to a Bowl. |
|
4
Done
|
Mix in Peas and Rice. |
|
5
Done
|
Preheat Oven to 350. |
|
6
Done
|
Line a 3-Qt Baking Dish With a Few Grape Leaves to Keep Stuffed Leaves from Sticking and Burning. |
|
7
Done
|
Place 1 Heaping Tbs of Rice Mixture (depending on Size of Leaf) in the Center of a Grape Leaf. |
|
8
Done
|
Fold in Sides, Then Roll Leaf from Stem to Tip. |
|
9
Done
|
Place in Casserole. |
|
10
Done
|
Repeat Procedure With Remaining Grape Leaves Until Rice Mixture Is Used Up. |
|
11
Done
|
Pour Water in Bottom of Dish (to Provent Sticking and Drying Out). |
|
12
Done
|
Bake For 25 Minutes. |
