Stuffed Grape Leaves (Persian)
- 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.
olive oil, onion, mushrooms, parsley, black pepper, cayenne, turmeric, peas, white rice, grape leaves, water
Taken from www.food.com/recipe/stuffed-grape-leaves-persian-13965 (may not work)