Title: Stuffed grape leaves  (persian)
 Categories: Persian, Vegetarian, Legumes, Grains, Low fat
      Yield: 6 Servings
 
      2 tb Olive oil
      1 md Onion;finely chopped
      5 c  Chopped mushrooms
      1 tb Dried parsley;or to taste
    1/4 ts Black pepper;or to taste
    1/8 ts Cayenne;or to taste
    1/4 ts Turmeric;or to taste
      1 c  Cooked yellow split peas
      2 c  Cooked white rice
     16 oz Jar grape leaves
      1 c  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;
       14 g  carb; 0 chol; 94mg sod.
  
  From March 1992 Vegetarian Times Magazine  page 34 Article by Ann
  Farzaneh Formatted to MM by J.Duckett1 (Kat)