Stuffed Grape Leaves (persian)
Serves six as a meal or 12 as an appetizer.
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 5 cups chopped mushrooms
- 1 tablespoon dried parsley
- 1/4 teaspoon black pepper
- 1/8 teaspoon cayenne
- 1/4 teaspoon turmeric
- 1 cup cooked yellow split peas
- 2 cups cooked white rice
- 1 (16 ounce) jar grape leaves
- 1 cup water
In a skillet, heat oil and saut onion and mushrooms until soft.
Add parsley and spices.
Transfer to a bowl.
Mix in peas and rice.
Preheat oven to 350.
Line a 3-qt baking dish with a few grape leaves to keep stuffed leaves from sticking and burning.
Place 1 heaping Tbs of rice mixture (depending on size of leaf) in the center of a grape leaf.
Fold in sides, then roll leaf from stem to tip.
Place in casserole.
Repeat procedure with remaining grape leaves until rice mixture is used up.
Pour water in bottom of dish (to provent sticking and drying out).
Bake for 25 minutes.