SAEDNEWS: Grapevine leaf herb rice is a specialty of Shahrud and is incredibly popular among its locals. As you may know, grape leaves are packed with nutrients and can be used to create a variety of delicious dishes. In this post, we’ll share with you the step-by-step recipe for making this flavorful herb rice with grape leaves.
Grape Leaf Pilaf is one of the traditional Iranian rice dishes, and as the name suggests, it is made using grape leaves. You can prepare this delicious pilaf in spring and summer, when fresh, vibrant green grape leaves are in season. For this dish, chicken breast is commonly used. Did you know that grape leaves have medicinal properties? Consuming grape leaves can reduce inflammation, help control blood sugar, improve digestion, prevent constipation, and even aid in the prevention of anemia. By making this flavorful pilaf, you can add variety to your meals. Today, Saed News will guide you through making Grape Leaf Pilaf with chicken breast—follow along!
Ingredients for Grape Leaf Pilaf (Chicken Version)
Chopped grape leaves: 1–2 cups
Salt, pepper, turmeric: as needed
Oil: as needed
Saffron: as needed
Dried lime powder: 1 tablespoon
Mustard powder: 1 teaspoon
Soy sauce: 1 tablespoon
Onion: 1
Boneless chicken: 500 grams
Rice: 3 cups
Instructions (Chicken Version)
Wash the chicken and cut it into small pieces. Chop the onion and add it to the chicken.
Mix dried lime powder, mustard powder, soy sauce, salt, and saffron with the chicken and let it marinate in the refrigerator for 1 hour.
Wash and chop the grape leaves, then cook them briefly in a pot and drain.
Prepare the rice using either the steaming or boiling method. Mix the grape leaves with the rice and let it steam together.
Fry the chicken separately and serve it on top of the prepared pilaf.
Ingredients for Grape Leaf Pilaf (Lamb Version)
Fresh chopped grape leaves: 350 grams
Rice: 900 grams
Lamb: 600 grams
Dried plums (Aloocha): 15
Fresh grape leaves for tahdig (crispy layer): as needed
Persian stew herbs: 120 grams
Medium onions: 2
Raisins: ¾ cup
Split peas: ¾ cup
Barberries: ⅓ cup
Salt: as needed
Sugar: 1 tablespoon
Curry powder and turmeric: 1 teaspoon
Pepper: 1 teaspoon
Instructions (Lamb Version)
Cook the lamb with 2 cups of water for 1 hour until the water evaporates and the meat is partially cooked.
Boil the split peas until half-cooked. Cut the dried plums into thin slices.
Slice the onions and sauté them in oil until lightly golden. Add the half-cooked lamb, spices, chopped grape leaves, sliced dried plums, half-cooked split peas, and stew herbs. Sauté briefly.
Add salt, sugar, rice raisins, and barberries, mixing gently.
Cook the rice until just tender (al dente). In a pot, pour a little oil, layer a few grape leaves, half the rice, all of the prepared mixture, and the remaining rice on top.
Steam on low heat for about 2 hours to allow the flavors to meld and the tahdig to form.
Grape Leaf Pilaf is a vibrant, aromatic, and wholesome dish that brings both flavor and health benefits to the table—perfect for adding a touch of traditional Iranian cuisine to your meals.
