Persian stuffed grape leaves

Yield: 12 servings

Measure Ingredient
2 tablespoons Olive oil
1 medium Onion; finely chopped
5 cups Mushrooms; chopped
1 tablespoon Parsley; or to taste
¼ teaspoon Black pepper; or to taste
⅛ teaspoon Cayenne pepper; or to taste
1 cup Yellow split peas, cooked
2 cups White rice; cooked
16 ounces Jar grape leaves
1 cup Water

In a skillet, heat oil and saute onion and mushrooms until soft. Add parsley and spices. Transfer to a bowl. Mix in peas and rice.

Preheat oven 350. Line a 3 quart baking dish with a few grape leaves to keep stuffed leaves from sticking and burning.

Place 1 heaping tablespoon of rice mixture in center of grape leaf.

Fold in sides, then roll leaf from stem to tip. Place in baking dish.

Repeat procedure with remaining grape leaves until rice mixture is used up. Pour water in bottom of baking dish to prevent grape leaves from sticking and drying out. Bake for 25 mins.

Per serving <3 grape leaves> 77cals, 2.5g prot, 2g fat, 11g carb, 0 chol, 53mg sod, 2.5g fiber.

Recipe by Ann Farzaneh From the Best of Vegetarian Times recipe cards Helpful hints: Yellow split peas are smaller and cook up softer than green split peas. If your grocer doesn't carry them, try and Indian, Asian, or Middle Eastern grocery. Grape leaves are found in the condiment aisle of your grocery.

Posted by Lisa Greenwood

Submitted By LISA GREENWOOD On 12-16-94

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