Persian Stuffed Grape Leaves

Description
Serves six as a meal or 12 as an appetizer.

Ingredients

 * 2 tablespoons olive oil
 * 1 medium onion, finely chopped
 * 5 cups chopped mushrooms
 * 1 tablespoon dried parsley
 * ¼ teaspoon black pepper
 * ⅛ teaspoon cayenne
 * ¼ teaspoon turmeric
 * 1 cup cooked yellow split peas
 * 2 cups cooked white rice
 * 1 (16 ounces) jar grape leaves
 * 1 cup water

Directions

 * 1) In a skillet, heat oil and sauté onion and mushrooms until soft.
 * 2) Add parsley and spices.
 * 3) Transfer to a bowl.
 * 4) Mix in split peas and rice.
 * 5) Preheat oven to 350°F.
 * 6) Line a 3-quart baking dish with a few grape leaves to keep stuffed leaves from sticking and burning.
 * 7) Place 1 heaping tablespoon of rice mixture (depending on size of leaf) in the center of a grape leaf.
 * 8) Fold in sides, then roll leaf from stem to tip.
 * 9) Place in casserole.
 * 10) Repeat procedure with remaining grape leaves until rice mixture is used up.
 * 11) Pour water in bottom of dish (to prevent sticking and drying out).
 * 12) Bake for 25 minutes.