Stuffed Grape Leaves (persian)

  • Prep Time: 5 mins
  • Total Time: 30 mins
  • Servings: 6
  • About This Recipe

    “Serves six as a meal or 12 as an appetizer.”


  • 2tablespoonsolive oil
  • 1mediumonion, finely chopped
  • 5cupschopped mushrooms
  • 1tablespoondried parsley
  • 1/4 teaspoonblack pepper
  • 1/8 teaspooncayenne
  • 1/4 teaspoonturmeric
  • 1cupcooked yellow split peas
  • 2cupscooked white rice
  • 1 (16ounce) jars grape leaves
  • 1cupwater
  • Directions

  • 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.
  • Reviews

  • “I prepared these stuffed grape leaves with mainly fresh ingredients.
    As it is spring I 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!”