My recipe for these Persian stuffed grape leaves is inspired by blogger Taji at We’re Talking About Food. She introduced me to Persian cuisine via her blog and some conversations about paleo ethnic foods. Although I enjoy Italian food there’s no way a true foodie would only stick to one cuisine. I love learning about new cultures, their food, and how to apply it to the paleo diet.
With Taji’s help, here’s my take on Paleo dolma.
- 1 lb ground beef and/or lamb
- 2 dozen grape leaves
- ¼ cup currants
- 1 small yellow onion, chopped
- 3-4 cauliflower florets, shaved
- 6 stems fresh parsley, leaves chopped
- ½ tsp dill
- ½ tsp turmeric
- ½ tsp paprika (omit for AIP)
- Lemon zest, salt & pepper(omit for AIP) to taste
In a hot skillet cook the chopped onion in olive oil until translucent. Then set it aside. Next, shave or mince the cauliflower florets to the size of rice grains. In a separate bowl combine ground meat, cauliflower, onions, chopped parsley, currants, and spices. Combine together. I use my hands for this.
Then, line the bottom of a oven-safe skillet or baking dish with grape leaves and ¼ inch of water. Set it aside.
To prepare the grape leaves unfold each leaf and add 1-2 heaping tbsp of meat mixture to the middle of a leaf. Wrap it up and fold the edges of the leaf as you roll, similar to wrapping a burrito. After you roll them sprinkle with sea salt and place them evenly in the pan.
Set in 350 degree oven for 25 minutes. When cooked, the mixture will no longer be soft inside and the leaves will be darker. That’s how you know it’s done!
Sprinkle with salt and MANGIA!