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1
For the filling:
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2
Grind the mushrooms and onion in your food grinder according to manufacturers instructions.
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3
Then set this aside.
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4
(You can use you food processor if you dont have a food grinder).
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5
Heat the oil in a large saucepan over medium heat.
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6
Add the mushroom and onion paste into the saucepan and saute for 10 minutes.
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7
Add the rice (first drain off the water that youve been soaking it in) along with an additional 1 cup of fresh water.
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8
Stir and let the mixture boil for 10 minutes or until almost all of the excess liquid is absorbed.
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9
It doesnt need to be cooked, it just has to absorb all of the excess water.
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10
Add the dry spices and salt and pepper to taste.
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11
Remove from heat and add chopped parsley.
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12
Let it cool for 10 minutes.
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13
For the wrappers and assembly:
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14
Preheat oven to 392F .
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15
Separate the grape leaves.
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16
Make the rolls by adding about 1 tablespoon of filling into the middle of each leaf and rolling it up burrito style.
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17
Set the assembled rolls aside and repeat until you run out of filling.
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18
Take a large oven safe pot or Dutch oven and line the bottom of the pot with some grape leaves.
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19
Put the assembled rolls into the pan on top of the grape leaves.
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20
Arrange them around the pan until the pan is full.
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21
Add the bay leaves.
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22
Cover with the remaining grape leaves.
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23
Add water until all of the rolls are covered.
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24
Place in oven at 392F for 1 hour.
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25
Check every 20 minutes and add more water if necessary.
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26
At 15 minutes before its ready, stir in the tomato paste and finish cooking.
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27
Serve!
