Stuffed Grape Leaves Persian
Serving Size : 6
Ingredients for prepare Stuffed Grape Leaves Persian
:
| Amount | Measure | Ingredient - Preparation Method |
| 2 | tablespoons | olive oil |
| 1 | medium | onion - finely chopped |
| 5 | cups | chopped mushrooms |
| 1 | tablespoon | dried parsley - or to taste |
| 1/4 | teaspoon | black pepper - or to taste |
| 1/8 | teaspoon | cayenne - or to taste |
| 1/4 | teaspoon | turmeric - or to taste |
| 1 | cup | cooked yellow split peas |
| 2 | cups | cooked white rice |
| 1 | 16 oz jar | grape leaves |
| 1 | cup | water |
recipe Stuffed Grape Leaves Persian
In a skillet, heat oil and sautй onion
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and mushrooms until soft. Add parsley and spices. Transfer to a bowl. Mix in peas and rice. Preheat oven to
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350 . Line a 3-qt baking dish with a few grape leaves to keep stuffed
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leaves from sticking and burning. Place 1 heaping Tbs of rice mixture ( depending on size
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of leaf) in the center of a grape leaf. Fold in sides, then roll leaf from
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stem to tip. Place in casserole. Repeat procedure with remaining grape leaves until rice mixture is used up.
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Pour water in bottom of dish (to provent sticking and drying out). Bake for 25 minutes. Serves 12 as
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an appetizer, 6 as an entrйe.
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