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Najmieh Batmanglij
Grape Leaves with Sweet and Sour Stuffing
Dolmeh-ye barg-e mo
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Preparation info
Makes
6–8
servings
Difficulty
Medium
Ready in
3 hr
Appears in
top 1000
Food of Life
By
Najmieh Batmanglij
Published
2011
About
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Recipes
Contents
Ingredients
50
fresh
grape leaves
(in season) or canned
leaves
Asia
Iran
Main course
Starter
Gluten-free
Southeast Asia
Method
Preheat oven to
350°F (180°C)
.
If using fresh grape leaves, pick small and tender ones, tie them together in batches and blanch them in boiling water for 2 minutes, then drain in a colander, and rinse with cold water. For canned grape leaves, drain in