MyBeeaaB

BeeaaB Top Chef

Stuffed Grape Leaves - BeeaaB - MyBeeaaB

Cooking time in 3 hours

Servings 17 Person

BeeaaB Point: 29

BeeaaB

A popular and tasty appetizer that is prepared in different regions of Iran with different seasonings. The dolmehs prepared with this recipe have a sweet and hearty taste. The scab of hairy leaves is rich in omega-3 and is a good source of vitamins A and K, as well as iron and manganese.

The comprehensive nutrient analysis and nutrition table is based on approximately 1 Meal of Stuffed Grape Leaves and takes into account daily calorie and macronutrient needs, including carbohydrates with a breakdown of daily carbohydrate distribution, required fiber, necessary fats categorized into polyunsaturated fats, monounsaturated fats, saturated fats, trans fats, cholesterol, essential omegas such as omega-3 and omega-6, as well as DHA, and proteins with a breakdown of essential and semi-essential amino acids, and all daily requirements for micronutrients such as vitamins and major and minor minerals in the diet of Male 51-year-old individual with a height of 187 centimeters, weight of 82.85 kilograms, and with specified aerobic physical activity in terms of time, intensity, and duration on a daily basis.

To accurately understand what nutrients and in what quantities are providing what needs in your or your child's body, log in

Calories

12%

Carbohydrate

Protein

Threonine

17%

Isoleucine

21%

Leucine

16%

Lysine

17%

Valine

19%

Tryptophan

20%

Histidine

17%

Tyrosine + Phenylalanine

17%

Methionine + Cysteine

13%

Fat

20%

Essential Fatty Acids (PUFA)

15%

Omega-3

88%

Omega-6

15%

MUFA

33%

SFA

10%

Cholesterol

Trans fats

Fiber

14%

Water

Total Sugar

13%

Vitamins

vitamin c

10%

Thiamine vitamin b1

13%

Riboflavin vitamin b2

15%

Niacin vitamin b3

17%

Pantothenic acid vitamin b5

Pyridoxine vitamin b6

16%

Folate vitamin b9

13%

Cobalamin vitamin b12

21%

Choline

vitamin a

41%

vitamin d

1% >

vitamin k

68%

vitamin e

18%

Minerals

Calcium

15%

Iron

39%

Magnesium

13%

Sodium

32%

Zinc

14%

Selenium

11%

Potassium

10%

Phosphorus

15%

Manganese

51%

Copper

27%

In this section, nutritional values are provided for the cooked dish. For raw ingredient amounts, please refer to the cooking instructions.

The weights of ingredients may change during preparation.

required materials

Food itemValue

Onions, spring or scallions (includes tops and bulb),100 gr

Grape leaves,400 gr

Sugars, granulated100 gr

Salt, table5 tsp (20 gr)

Spices, pepper, black2 tsp (4 gr)

Spices, turmeric, ground2 tsp (4 gr)

Oil, canola1.5 Glass (202.5 gr)

Beverages, water, tap, well250 Ml (250 gr)

Basil, fresh60 gr

Chives,60 gr

Coriander (cilantro) leaves,60 gr

Spearmint, fresh60 gr

Spices, tarragon, dried25 gr

Spices, savory, ground10 gr

Lamb, ground, cooked325 gr

Rice, white, medium-grain, cooked, unenriched600 gr

Peas, split, mature seeds, cooked, boiled, without salt200 gr

Onions, cooked100 gr

recipe

First of all, we need 200 ml of water to prepare this dish. It is better to use 30 grams of fresh marzah and 60 grams of fresh tarragon. First, we half-boil 100 grams of raw cobs. We soak 225 grams of raw rice in hot water for 1 hour. Finely chop all the vegetables and chives and mix them together. Grate 145 grams of raw onions and knead very well with 500 grams of minced raw lamb meat for 4 hours. Add salt and all the pepper and turmeric and knead it again, then add the cob and drained rice and add the vegetables and mix the ingredients well until it becomes uniform. Put 400 grams of raw hair leaves in a suitable pot in boiling water. And we close the lid of the pot and leave it aside for half an hour until they soften and their color changes. To wrap the scabs, we put a healthy leaf on the tray so that the shiny and outer side of the leaf is on the tray and the back of the leaf is inside the scab. We put a little of the ingredients on the leaf and wrap the leaf as desired. It should be closed around the ingredients and it should not be loose. We put some leaves on the bottom of a suitable pot so that it completely covers the bottom of the pot and we place the wrapped scallions in the pot in an orderly manner. Let the seasonings taste all the dumplings. Then we dissolve the rest of the salt in 250 ml of water and add it to the pot with oil and put it on a gentle flame. When the water boils, we put the flame spreader under the pot to cook for 1 hour. After 1 hour, we add the mixed water and sugar to the pot and let it cook for another 45 minutes. With this amount of ingredients, about 68 pieces of dolme were prepared.