Walnut and Shiitake Stuffed Grape Leaves with Pomegranate Walnut Cream

Walnut and Shiitake Stuffed Grape Leaves with Pomegranate Walnut Cream

Total Time

3 Hrs, 15 Mins

Serves

8

Serving Size

6 rolls and 1/4 cup Pomegranate Walnut Cream

Meal

Dinner Lunch

Description

Traditionally, stuffed grape leaves are filled with spiced meat and rice. This version replaces meat with walnuts and shiitake mushrooms to make a savory and filling bite. Stuffed grape leaves may be served warm, at room temperature, or cold the next day.

Ingredients

Rice:

  • 1/4 cup canola oil

  • 1 medium yellow onion, diced small

  • 1/2 teaspoon kosher salt

  • 2 cloves garlic, minced

  • 1 tablespoon Baharat spice blend (or pumpkin pie spice)

  • 1/2 teaspoon ground ginger

  • 1/2 teaspoon Aleppo chili flakes

  • 2 cups cooked long grain rice

  • 1/2 cup lemon juice

  • 1 bunch of parsley, divided

Walnut Filling:

  • 1 cup rolled oats

  • 1 pound shiitake mushrooms

  • 1/4 cup canola oil

  • 1 cup California walnuts

  • 5 mint sprigs, divided

  • 2 cloves garlic, minced

  • 1 teaspoon paprika

  • 1 teaspoon ground cumin

  • 1 teaspoon black pepper

  • 1 teaspoon turmeric

  • 1 teaspoon kosher salt

  • 2 eggs

  • 1/4 cup canola oil

  • 48 jarred grape leaves in brine

  • 2 lemons, thinly sliced

For Pomegranate Walnut Cream:

  • 2 cups California walnuts, toasted lightly

  • 1 cup water

  • 3 tablespoons pomegranate molasses

  • 1/2 teaspoon kosher salt

  • 1/2 teaspoon Baharat spice blend (or pumpkin pie spice)

PREPARATION

  1. To prepare rice, heat oil in a medium saute pan over medium-high heat. Add onions and salt and cook for 10 minutes or the onions are almost golden in color, stirring frequently. Stir in garlic. Add the Baharat spice blend, ginger and Aleppo pepper. Cook for 2 minutes more or until spices are toasted and fragrant, stirring frequently. Set aside to cool.

  2. Remove leaves from parsley and reserve stems. Finely chop parsley leaves and set half aside for the walnut filling. Add remaining parsley, rice and lemon juice to the onions.

  3. Pulse oats in a food processor until they become a coarse meal. Transfer to a large mixing bowl.

  4. Remove stems from mushrooms and set aside with parsley stems. Pulse mushrooms in a food processor to finely chop. Heat oil in a medium saute pan over medium heat. Add mushrooms and cook for 5 minutes or until golden brown, stirring occasionally. Let cool, then add to the bowl with oats.

  5. Remove mint leaves from two of the sprigs and chop. Set aside stems and the remaining three sprigs with the mushroom stems and parsley stems. Place walnuts, chopped mint, garlic and remaining parsley leaves in a food processor and finely chop, making sure to keep the walnuts from becoming a paste. (There should still be a little bit of crunch to them.) Add to the bowl with oats and mushrooms along with salt, paprika, cumin, black pepper and turmeric. Mix well, then mix in eggs. Cover and refrigerate for 30 minutes.

  6. Shape into small 1/4-inch thick patties with wet hands. Heat oil in a large skillet over medium-high heat. Gently place the patties into the skillet and cook for about 3 to 4 minutes on each side or until they are a deep golden brown and crisp. Let cool on a large baking sheet lined with paper towels to cool in a single layer. Carefully chop into 1/4-inch cubes and lightly stir into rice mixture.

  7. Preheat oven to 375°F. Remove grape leaves from jar and rinse under cold running water. Squeeze firmly to dry, being careful not to not tear. Place on a cutting board with the top of the leaf facing down. (The stem should be facing up.) Trim away the extra bit of stem with a small knife or pair of scissors.

  8. Place 1 1/2 to 2 tablespoons of filling onto each grape leaf, depending on how big the leaf is. Fold the bottom of the leaf over the filling and gently roll it back towards you to form a cylindrical shape. Fold in the sides then roll up tightly to seal in filling. Place in neat, tightly packed rows in a large baking dish or a medium stock pot. (If using a pot, stack the grape leaves on top of each other, stacking each layer in the opposite direction.) Top with lemon slices, parsley stems, mint sprigs and stems and mushroom stems. Add enough water to pan to come halfway up the sides of the stuffed grape leaves. Top with parchment paper and cover tightly with foil. Bake for 30 minutes, then remove from oven and let stand for 30 minutes or until cooled to room temperature.

  9. While stuffed grape leaves are cooling, prepare Pomegranate Walnut Cream. Place all ingredients in a blender and blend on low for 1 minute or until uniform. Slowly increase the speed all the way to the highest setting, mixing until the cream is very smooth. Blend for 1 more minute. Transfer to a covered container and refrigerate until ready to serve.

NUTRITION

  • Calories: 630 cal
  • Total Fat: 45 g
  • Saturated Fat: 4.5 g
  • Polyunsaturated Fat: 24.8 g
  • Monounsaturated Fat: 13.6 g
  • Cholesterol: 45 mg
  • Sodium: 890 mg
  • Carbohydrates: 45 g
  • Dietary Fiber: 8 g
  • Total Sugars: 10 g
  • Protein: 14 g
  • Vitamin D: 0 mcg
  • Calcium: 160 mg
  • Iron: 4 mg
  • Potassium: 600 mg

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