Recipe - Stuffed Grape Leaves (Persian)

2 tablespoon Olive oil
1 md Onion;finely chopped
5 cup Chopped mushrooms
1 tablespoon Dried parsley;or to taste
One fourth teaspoon Black pepper;or to taste
1/8 teaspoon Cayenne;or to taste
One fourth teaspoon Turmeric;or to taste
1 cup Cooked yellow split peas
2 cup Cooked white rice
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 3qt 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 entr e.

Per serving (appetizer): 91 cal; 3g prot; 2.5g fat; 14g carb; 0 chol; 94mg
sod.

From March 1992 Vegetarian Times Magazine page 34 Article by Ann Farzaneh
Formatted to MM by J.Duckett1 (Kat)

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini