Best 4 Stuffed Grape Leaves Persian Recipes

Stuffed grape leaves, known as Dolmeh in Persian cuisine, are a delightful and iconic dish that holds a special place in Middle Eastern culinary traditions. These delicate parcels, made from tender grape leaves wrapped around a savory filling of rice, herbs, and minced meat, offer a symphony of flavors and textures that tantalize the taste buds. Whether served as an appetizer or a main course, Dolmeh showcases the vibrant flavors of Persian cuisine and is a beloved dish enjoyed by people of all ages.

Check out the recipes below so you can choose the best recipe for yourself!

SWEET AND SOUR STUFFED GRAPE LEAVES

Sweet and Sour Stuffed Grape Leaves image

A vinegar syrup, mixing sweet and sour, flavors the rice in this recipe from Maryam Maddahi, an Iranian Jew living in Southern California. The dish, which she learned long ago from her mother in Tehran, is also packed with tart lemon flavors and sweetness from dried fruit, like raisins, barberries, apricots, prunes. It made its way to The Times in 2010, after being playing a part in the Maddahis' Sabbath table, alongside appetizers packed with herbs.

Provided by Joan Nathan

Categories side dish

Time 2h

Yield About 40 stuffed grape leaves

Number Of Ingredients 12

Ingredients

2 cups red wine vinegar
1 cup sugar
1 1/2 cups plus 3 tablespoons basmati rice
1 teaspoon salt
1/4 cup grapeseed or vegetable oil
2 onions, finely chopped, about 1 1/2 cups
1 cup raisins, rinsed and drained
1 cup barberries, rinsed and drained (see note)
2 tablespoons sour salt or lemon powder, or the juice of 2 lemons (see note)
One 16-ounce jar grape leaves, stems removed, rinsed and dried
1 1/2 cups dried apricots
1 1/2 cups dried Iranian golden prunes (see note) or dried plums

Steps:

In a small saucepan, combine vinegar and sugar. Bring to a boil, then lower heat, and simmer until a thin syrup forms, about 10 minutes. Let cool in pan.
In a medium saucepan, bring 6 cups of water to a boil. Add 1 1/2 cups of the rice, and salt. Boil until rice is al dente, about 10 minutes. Drain and let rice cool.
In a medium skillet over medium-low heat, heat oil and add onions. Sauté until golden, about 10 minutes. Add raisins and barberries and sauté a minute or two. Add rice, sour salt, lemon powder or lemon juice, and 2 to 3 tablespoons vinegar syrup (enough for a balance of sweet and sour). Save remaining syrup.
Pour 1/2 cup water into a heavy 5-quart pot and scatter in remaining 3 tablespoons rice, to prevent leaves from sticking to pot. On a work surface, place a grape leaf dull side up, and place 1 tablespoon of rice mixture close to the stem. Fold over both sides of leaf and roll up to close. Place seam side down in pot, continuing until there is a single tightly packed layer. Scatter half the apricots and prunes on top. Make a second layer and scatter remaining fruit on top.
Add 1/4 cup water to reserved syrup and pour over stuffed grape leaves. Place small heat-proof plate on leaves as weight. Cover pot tightly, bring to a boil, then reduce heat to low. Simmer until leaves are tender, about 1 hour. Serve warm or at room temperature.

Nutrition Facts : @context http, Calories 109, UnsaturatedFat 1 gram, Carbohydrate 23 grams, Fat 2 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 62 milligrams, Sugar 13 grams, TransFat 0 grams

MY OWN FAMOUS STUFFED GRAPE LEAVES

My Own Famous Stuffed Grape Leaves image

These are grape leaves, stuffed with a tantalizing mixture of rice, fresh dill, mint and lemon. 'Yum' is the only one word to describe these. These can either be a main dish or an appetizer, depending on your appetite. Serve with good crusty bread and a Greek salad, if desired.

Provided by Patti Moschonas

Categories Appetizers and Snacks Fruit

Time 1h40m

Yield 12

Number Of Ingredients 9

Ingredients

2 cups uncooked long-grain white rice
1 large onion, chopped
½ cup chopped fresh dill
½ cup chopped fresh mint leaves
2 quarts chicken broth
¾ cup fresh lemon juice, divided
60 grape leaves, drained and rinsed
hot water as needed
1 cup olive oil

Steps:

In a large saucepan over medium-high heat, saute the rice, onion, dill, and mint for about 5 minutes, or until onion is soft. Pour in 1 quart of broth, reduce heat to low and simmer for another 10 to 15 minutes, or until rice is almost cooked. Stir in 1/2 of lemon juice and remove from heat.
Take one leaf, shiny side down, and place 1 teaspoon of the rice mixture at the bottom (stem) end of the leaf. Fold both sides of the leaf towards the center, roll up from the broad bottom to the top, and place into a 4-quart pot. Repeat with all leaves, leaving no gaps as leaves are placed in pot (to prevent from opening while cooking). Sprinkle with remaining lemon juice and with olive oil.
Pour chicken broth over all to cover grape leaves. Cover pot and simmer for about 1 hour (do not boil, because this will make the stuffing burst out of the leaves). Remove from heat, remove cover and let cool for 1/2 hour. Transfer to serving dish and serve.

Nutrition Facts : Calories 302.6 calories, Carbohydrate 30.9 g, Fat 18.7 g, Fiber 0.7 g, Protein 3.6 g, SaturatedFat 2.6 g, Sodium 573.2 mg, Sugar 1.2 g

STUFFED GRAPE LEAVES (PERSIAN)

Stuffed Grape Leaves (persian) image

Make and share this Stuffed Grape Leaves (persian) recipe from Food.com.

Provided by LikeItLoveIt

Categories Lunch/Snacks

Time 30m

Yield 6 serving(s)

Number Of Ingredients 11

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

Steps:

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.

STUFFED GRAPE LEAVES / WARAK ENAB (QATAR)

Stuffed Grape Leaves / Warak Enab (Qatar) image

A yummy Middle Eastern recipe. A perfectly stuffed Arabian grape leaf is a thing of beauty, and this version can be found throughout the Gulf. After slowly simmering in a bath of olive oil and lemon juice, they are plump, tart and silky rich. Inside is a glory of rice, laced with fresh mint and parsley, and a smattering of tomatoes and green onion. Ask anyone in Qatar - stuffed grape leaves must be made with loving hands, not purchased. So here ya go! Qatar is bordered by Saudia Arabia and the Persian gulf. From Global Table Adventures.

Provided by Sharon123

Categories Rice

Time 2h40m

Yield 40-50 stuffed grape leaves

Number Of Ingredients 15

Ingredients

40 -50 grape leaves (1 jar grape leaves in vinegar brine, drained)
1 1/2 cups rice
2 tomatoes, chopped
5 green onions, chopped
1/2 cup parsley, chopped
2 tablespoons mint, chopped
1/2 cup olive oil
salt & pepper
2 potatoes, sliced
2 -3 large tomatoes, chopped
3/4 cup olive oil
3/4 cup lemon juice
salt & pepper
olive (black or green)
tomatoes, sliced

Steps:

For the filling, mix together a fresh collection of rinsed but raw rice, tomatoes, green onion, mint, parsley, olive oil, salt and pepper.
Most recipes have you cook the rice ahead of time, but I found some that use raw rice and I love how it eliminates several steps and dirty dishes.
Now all you need to do is wiggle those stubborn grape leaves out of the jar and begin wrapping them up.
To do so, place leaf backside up and place a small spoonful of filling by the stem end.
Begin to roll the leaf from the stem end. After about one roll, fold in the left and right sides.
Continue rolling. You don't need to make them super tight because the rice needs room to expand as it absorbs the liquid.
Add potato slices to bottom of pot.
Add the grape leaves. Stack them tightly together, making one neat layer on top of another.
Next, top with tomato slices.
Pour on the olive oil and any juices at the bottom of the bowl that held the rice.
Cover with a plate to keep the grape leaves from floating and unrolling, then top off with a lid.
Simmer gently for about one hour.
This will allow the potatoes at the bottom of the pot to get a nice crust.
Add the lemon juice and cook an additional hour (or to taste).You are looking for the rice to be tender inside of the grape leaves. Cut one open to check.
I've seen several recipes that cook them for upwards of three hours, so don't despair if yours needs longer.
Arrange them on a plate.
Pile some of the lemony potatoes in the center.
Garnish with the cooked and sliced tomatoes, as well as a few olives.

Tips:

Choose the right grape leaves: Use young, tender grape leaves for the best results. Older leaves can be tough and chewy.
Prepare the grape leaves properly: Before using, blanch the grape leaves in boiling water for a few seconds, then rinse them in cold water.
Make sure the filling is well-seasoned: The filling should be flavorful and well-seasoned, with a good balance of herbs, spices, and salt.
Roll the grape leaves tightly: Roll the grape leaves tightly so that the filling doesn't fall out during cooking.
Cook the grape leaves slowly: Cook the grape leaves slowly over low heat so that they have time to soften and the flavors can meld.

Conclusion:

Stuffed grape leaves are a delicious and versatile dish that can be enjoyed as an appetizer, main course, or side dish. With a variety of fillings to choose from, there's sure to be a recipe that everyone will enjoy. So next time you're looking for a new and exciting dish to try, give stuffed grape leaves a try!