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


 * 1/4 teaspoon black pepper


 * 1/8 teaspoon cayenne


 * 1/4 teaspoon turmeric


 * 1 cup cooked yellow split peas


 * 2 cups cooked white rice


 * 1 (16 ounces) jar grape leaves


 * 1 cup water

Directions

 * 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 (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.