Stuffed Grape Leaves (Persian)

Recipe Ingredients

2 tablespoons	30ml	Olive oil
1 tablespoon	15ml	Onion - finely chopped (medium)
5 cups	730g / 25oz	Chopped mushrooms
1 tablespoon	15ml	Dried parsley - or to taste
1/4 teaspoon	1.3ml	Black pepper - or to taste
1/8 teaspoon	0.6ml	Cayenne - or to taste
1/4 teaspoon	1.3ml	Turmeric - or to taste
1 cup	237ml	Cooked yellow split peas
2 cups	320g / 11oz	Cooked white rice
1		Grape leaves
1 cup	237ml	Water

Recipe Instructions

In a skillet, heat oil and saute 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.

Serves 12 as an appetizer, 6 as an entree.

Source:
The New York Times Cookbook

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