Stuffed Grape Leaves, Persian Style

Although Stuffed Grape Leaves aren't traditional for Persian New Year, per se, they are a favorite of mine to serve as an appetizer as people are waiting for the traditional dinner feast of ashe reshteh (noodle soup) and sabzi pollow ba mahi (fish with herbed rice.)

Here's a little taste:

PERSIAN STYLE STUFFED GRAPE LEAVES

1 large jar Orlando Grape Leaves
3/4 cup long grain white rice (not basmati)
1/4 cup yellow split peas
1 small onion minced
3 cloves garlic crushed
1 tablespoon tomato paste
¼ cup lemon juice
1 tablespoon fresh dill, chopped or 1 teaspoon dry
1 tablespoon fresh mint, chopped or 1 teaspoon dry
1 tablespoon fresh parsley, chopped
1 teaspoon turmeric
1/4 teaspoon cinnamon
1/4 teaspoon paprika
1/8 teaspoon cumin

FOR COOKING SAUCE:

1/4 cup lemon juice
1 cup water
2 tablespoons sugar
1 tablespoon tomato paste (optional)

FOR DIPPING SAUCE:

1 cup non fat plain yogurt
1/2 granny smith apple, peeled, cored and shredded
salt and pepper to taste



1. Drain grape leaves and unroll. Place one layer of leaves at the bottom of a 6 quart pot and set aside.
2. Cook rice in 1 1/2 cups of water with 1/2 teaspoon of salt until cooked through. Drain and set aside. At the same time, cook split peas in 1/2 cup salted water until cook through, drain and set aside.
3. In a small frying pan, cook onion in 1 pat of butter until translucent. Add garlic and cook 1 minute more.
4. Mix rice, split peas, onion and garlic together in a large bowl. Add tomato paste and lemon juice and mix well so tomato paste is evenly distributed. Add herbs and mix well.
5. Add turmeric, cinnamon, paprika, and cumin, Mix well and set aside.
6. Unroll several grape leaves with the stem end facing you. Place 1 tablespoon rice mixture near the stem end then roll stem end forward, away from you for one turn.
7. Next, fold in sides of the leaf as if wrapping a package. When sides are folded in, continue to roll stuffed end forward. The stuffed grape leaf will look like a short fat cigar.
8. Continue until all the stuffing and leaves are filled. Layer evenly in the leaf-lined pot.
9. When pot is filled, place enough single grape leaves over to cover. If there are no leaves left, omit this step.
10. Place lemon juice, water and sugar and tomato paste in another small stockpot. Simmer until sugar just melts. Mix well.
11. Pour this mixture over stuffed grape leaves and place pot on a low-medium heat.
12. Place a heat-proof dish, overturned, on top of grape leaves and place a full can or other weight in the middle of the plate. Or cover pot with tin foil, then place smaller heavier pot on top.
13. Allow leaves to simmer for 20-40 minutes on low heat.
14. Remove from heat and allow to cool to room temperature, then refrigerate at least 2 hours, but preferably overnight. May be served warm as well
15. Mix yogurt, apple, and spices together and set aside. Serve with stuffed grape leaves.