Stuffed Grape Leaves (Persian)

Name: Stuffed Grape Leaves (Persian)
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 6 servings
Cuisine: Persian Plateau & Isfahan
Ingredients: 2 tbsp olive oil; 1 medium onion; 5 cup chopped mushrooms; 1 tbsp dried parsley; 0.25 tsp black pepper; 0.125 tsp cayenne; 0.25 tsp turmeric; 1 cup cooked yellow split peas; 2 cup cooked white rice; 1 jar grape leaves (16 ounce); 1 cup water

Vine leaves, mushrooms and yellow split peas come together in this meze, fragrant with cayenne and turmeric and baked in the oven.

30 min · Serves 6 · Easy

Method

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Time: Prep 5 min · Cook 25 min · 30 min total
Difficulty: easy

1
In a skillet, heat oil and saut onion and mushrooms until soft. Add parsley and spices. Transfer to a bowl.
2
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.
3
Place 1 heaping Tbs of rice mixture (depending on size of leaf) in the center of a grape leaf.
4
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.
5
Pour water in bottom of dish (to provent sticking and drying out). Bake for 25 minutes.
25 min