Stuffed grape leaves (persian)

Yield: 6 servings

Measure Ingredient
2 tablespoons Olive oil
1 medium Onion;finely chopped
5 cups Chopped mushrooms
1 tablespoon Dried parsley;or to taste
¼ teaspoon Black pepper;or to taste
⅛ teaspoon Cayenne;or to taste
¼ teaspoon Turmeric;or to taste
1 cup Cooked yellow split peas
2 cups Cooked white rice
16 ounces 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 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. 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)

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