Stuffed Grape Leaves Persian
Serves six as a meal or 12 as an appetizer.
Steps
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 in the center of a grape leaf.
Fold in sides , then roll leaf from stem to.
Place in casserole.
Repeat procedure with remaining grape leaves until rice mixture is used up.
Pour water in bottom of dish.
Bake for 25 minutes.
Ingredients
olive oil, onion, mushrooms, dried parsley, black pepper, cayenne, turmeric, yellow split peas, white rice, grape leaves, water