Best 3 Stuffed Grape Leaves Persian Recipes
**Dolmeh Barg (Persian Stuffed Grape Leaves)**
Dolmeh Barg, also known as stuffed grape leaves, is a classic Persian dish that combines the flavors of herbs, meat, and rice, all wrapped in tender grape leaves. This delectable dish is a staple of Persian cuisine, often served as an appetizer or main course. With variations across different regions and families, there are several recipes to explore within this article.
**The Art of Dolmeh Barg:**
Our collection of recipes offers a diverse range of Dolmeh Barg preparations, each with its unique charm:
1. **Traditional Dolmeh Barg Recipe:** Experience the classic flavors of Persian stuffed grape leaves with this traditional recipe.
2. **Vegetarian Dolmeh Barg:** For a meatless variation, try this vegetarian version, packed with healthy herbs, rice, and spices.
3. **Dolmeh Barg with Lamb:** Indulge in the richness of lamb in this recipe, where tender lamb pairs perfectly with the aromatic grape leaves.
4. **Dolmeh Barg with Beef:** Discover a hearty beef-filled version, where the bold flavors of beef complement the herbs and rice.
5. **Dolmeh Barg with Chicken:** Enjoy the lighter flavors of chicken in this recipe, creating a delicately balanced dish.
6. **Dolmeh Barg with Shrimp:** Seafood lovers will delight in this shrimp-filled variation, where succulent shrimp adds a briny twist to the classic dish.
**Exceptional Taste:**
No matter your preference, each recipe in this article promises an explosion of flavors and textures. The harmonious blend of herbs, the savoriness of meat or vegetables, and the tender embrace of grape leaves create a culinary masterpiece. Whether you're a seasoned cook or a novice in the kitchen, these recipes will guide you towards creating an authentic Persian Dolmeh Barg experience, perfect for any occasion.
STUFFED GRAPE LEAVES
Steps:
- Put the onions and oil in a skillet and cook over medium heat until the onions are soft and translucent, about 10 minutes. While the onions cook, peel the garlic cloves and mash them to a paste in a mortar and pestle. Add this to the pan along with the tomato, lemon juice, tomato paste, and salt and pepper to taste. Cook for another 5 minutes. Stir in the rice. Remove the pan from the heat and stir in the dill. Set aside to cool to room temperature, then refrigerate.
- While this is cooling, drain the grape leaves and carefully pull them apart. Put them into a bowl and cover them with cold water. Let them soak until you are ready to roll.
- Heat the oven to 350 degrees F.
- Place a grape leaf on your work surface, shiny side down. Add 1 tablespoon of the rice mixture to the middle of the grape leaf. Fold the sides over the rice and roll the leaf into a small log shape, about the size of George's thumb. Repeat with the remaining rice, placing the stuffed leaves into a 9 by 9-inch baking dish. When the dish is full, cover the stuffed leaves with several layers of flat grape leaves and pour in 1 cup of water. Cover and bake for 1 hour. Let cool to room temperature and refrigerate. Serve cool.
SWEET AND SOUR STUFFED GRAPE LEAVES
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
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
STUFFED GRAPE LEAVES (PERSIAN)
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
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.
Tips:
- Choose fresh and tender grape leaves for the best flavor and texture.
- If using canned grape leaves, soak them in warm water for about 30 minutes to soften them.
- Rinse the rice thoroughly before cooking to remove any starch.
- Use a combination of ground beef and lamb for a more flavorful filling.
- Add some chopped fresh herbs, such as parsley, cilantro, or dill, to the filling for extra flavor.
- Season the filling generously with salt, pepper, and other spices.
- Be careful not to overstuff the grape leaves, or they will tear.
- Place the stuffed grape leaves in a single layer in a pot or saucepan.
- Cover the grape leaves with a plate or lid to keep them submerged in the cooking liquid.
- Simmer the grape leaves over low heat for about 30 minutes, or until the rice is cooked through.
- Serve the stuffed grape leaves warm or at room temperature.
Conclusion:
Stuffed grape leaves are a delicious and versatile dish that can be enjoyed as an appetizer, main course, or side dish. They are a popular dish in many cultures around the world, and there are many different variations on the recipe. The tips above will help you make perfect stuffed grape leaves every time.
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