Stuffed Grape Leaves (Persian)
Stuffed grape leaves, also known as dolma, are a popular dish in many Middle Eastern and Mediterranean cuisines. The filling can vary depending on the region, but the combination of rice, herbs, and spices wrapped in tender grape leaves creates a delicious and flavorful appetizer.
This is vegan and gluten free recipe. Dish can be prepared in 75 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 10.
Ingredients
- 30 leaf Grape Leaves
- 1 cup Rice
- 1 medium Onion
- 1 medium Tomato
- 1 cup Parsley
- 2 tablespoon Mint
- 2 tablespoon Olive Oil
- 2 tablespoon Lemon Juice
- 1 teaspoon Salt
- 1 teaspoon Black Pepper
Instructions
- Rinse the grape leaves with water and remove the stems.
- In a bowl, mix together the rice, chopped onion, diced tomato, parsley, mint, olive oil, lemon juice, salt, and black pepper.
- Place a grape leaf on a flat surface, shiny side down. Spoon a small amount of the rice mixture onto the center of the leaf.
- Fold the sides of the leaf over the filling, then roll it up tightly from the bottom to the top.
- Repeat with the remaining grape leaves and filling.
- Place the stuffed grape leaves in a pot and add enough water to cover them.
- Bring the water to a boil, then reduce the heat and let the grape leaves simmer for about 30 minutes.
- Remove the pot from the heat and let the stuffed grape leaves rest for 15 minutes.
- Serve the stuffed grape leaves warm or at room temperature.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 10g16%
- Total Carbohydrate 35g12%
- Sugars 5g
- Protein 5g10%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.