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    You are in: Home / Low-cholesterol / Stuffed Grape Leaves (persian) Recipe
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    Stuffed Grape Leaves (persian)

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    • on June 09, 2012

      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!

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    Nutritional Facts for Stuffed Grape Leaves (persian)

    Serving Size: 1 (292 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 454.1
    Calories from Fat 62
    Total Fat 6.9 g
    Saturated Fat 1.0 g
    Cholesterol 0.0 mg
    Sodium 2189.1 mg
    Total Carbohydrate 83.0 g
    Dietary Fiber 11.1 g
    Sugars 4.5 g
    Protein 17.6 g

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