Vegan Persian Style Dolmeh (Stuffed Grape Leaves)

• Large bowl • Baking sheet • Parchment paper or aluminum foil

15

45

Persian

Vegan, Persian, Dolmeh, Stuffed Grape Leaves, Healthy

lunch, dinner

1

1 cup cooked brown rice

1/2 cup cooked chickpeas

1/4 cup chopped parsley

2 tablespoons olive oil

1 teaspoon ground cumin

1/2 teaspoon ground coriander

Salt and pepper to taste

10

12 grape leaves (fresh or jarred)

Preheat oven to 350°F (175°C).

In a large bowl, combine the cooked brown rice, chickpeas, parsley, olive oil, cumin, coriander and salt and pepper. Mix until all ingredients are well combined.

Take one grape leaf at a time and place it on a flat surface with the stem facing up. Place about 2 tablespoons of the filling in the center of the leaf and fold in the sides of the leaf over the filling. Roll up from the stem end until you have a tight bundle. Place on a baking sheet lined with parchment paper or aluminum foil. Repeat with remaining leaves and filling until all are used up.

Bake for 25-30 minutes or until golden brown on top. Serve warm or at room temperature with your favorite sauce or dip!

Calories – 200 kcal; Protein – 4g; Fat – 10g; Carbohydrates – 20g; Fiber – 5g; Sodium – 300mg

This vegan version of classic Persian Dolmeh is easy to make and uses simple ingredients to create a flavorful and nutritious meal! The stuffed grape leaves are baked until golden brown for 25-30 minutes for an irresistible dish that can be served warm or at room temperature with your favorite sauce or dip!

3

Persian cuisine also includes a variety of soups, such as ash-e reshteh (noodle and bean soup) and ash-e sabzi (herb soup).