Stuffed Grape Leaves (persian)

Total Time
Prep 5 mins
Cook 25 mins

Serves six as a meal or 12 as an appetizer.

Ingredients Nutrition


  1. In a skillet, heat oil and saut onion and mushrooms until soft.
  2. Add parsley and spices.
  3. Transfer to a bowl.
  4. Mix in peas and rice.
  5. Preheat oven to 350.
  6. Line a 3-qt baking dish with a few grape leaves to keep stuffed leaves from sticking and burning.
  7. Place 1 heaping Tbs of rice mixture (depending on size of leaf) in the center of a grape leaf.
  8. Fold in sides, then roll leaf from stem to tip.
  9. Place in casserole.
  10. Repeat procedure with remaining grape leaves until rice mixture is used up.
  11. Pour water in bottom of dish (to provent sticking and drying out).
  12. Bake for 25 minutes.
Most Helpful

5 5

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!