1 medium onion, chopped finely
2 tablespoon olive oil
1 tablespoon dried parsley
1/4 teaspoon black pepper
1/4 teaspoon turmeric
1/8 teaspoon cayenne
2 cup long-grain rice, cooked
1 cup yellow split peas, cooked
25 grape leaves, fresh or jarred
1 cup water

Saute onion in oil until clear. Add spices. Mix with rice and peas in a bowl.

Fill center of each leaf with 1 heaping tablespoon of filling.

Fold in sides, then roll from the stem to the tip. Place in a leaf lined casserole.

Fill dish, then pour in water and bake at 350 degrees for 25 minutes.