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
* ¼ teaspoon black pepper
* ⅛ teaspoon cayenne
* ¼ 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 sauté onion and mushrooms until soft.
# Add parsley and spices.
# Transfer to a bowl.
# Mix in split peas and rice.
# Preheat oven to 350°F.
# 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 (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 prevent sticking and drying out).
# Bake for 25 minutes.
Category:Persian Appetizers
Category:Side Dish Recipes
Category:Rice Recipes
Category:Dal Recipes
Category:Mushroom Recipes
Category:Grape leaf Recipes
Category:Recipes that need photos