Dolmeh-Ye Barg-E Mo I(Persian Stuffed Grape Leaves)

• 1/4 c. yellow or green split peas
• 1/2 c. uncooked rice ("Basmati" or long grain not Minute rice)
• 1 medium onion, chopped
• 1/4 c. butter or oleo
• 3 Tbsp. dried dill weed (mint or tarragon)
• 1 bunch scallions or green onions, chopped
• 1 egg, slightly beaten
• 1/2 c. currants
• 1 1/2 tsp. salt
• 1/4 tsp. pepper
• 1/2 tsp. turmeric
• 1/2 tsp. cinnamon
• 1 can grape leaves
• 1/4 c. lemon juice or vinegar
• 2 Tbsp. sugar
• 1 c. water

1. Cook split peas in boiling water until tender, about 20 minutes.
2. Drain and set aside.
3. Cook rice in lightly salted water by boiling 15 minutes.
4. Drain and set aside.
5. Saute onion in butter.
6. Add scallions and cook a few minutes more.
7. Mix together rice, peas, onion, scallions, eggs, currants and seasonings in a large bowl.
8. Drain and rinse the grape leaves and spread out flat. Put about 1 tablespoon (alter amount according to size of leaf) of rice mixture on each leaf.
9. Fold edges over and roll up.
10. Line bottom of pot with unused leaves.
11. Arrange stuffed ones seam side down in pot.
12. Mix together lemon juice or vinegar, sugar and water and pour over leaves.
13. Cover and simmer over low heat until tender, approximately 30 minutes (or bake 30 minutes at 350u0b0 or pressure cook on high 25 minutes).
14. Serves 6 to 8 as main dish, more as appetizer.

peas, rice, onion, butter, dill, scallions, egg, currants, salt, pepper, turmeric, cinnamon, grape leaves, lemon juice, sugar, water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=276593 (may not work)