I am so happy there's a pasuts dolma recipe here! I can't find it anywhere else -- in none of my Armenian cookbooks nor online. Thank you for including it. @ Trina, Judging from the photos, I decided to use split yellow peas as the "green pea". I cooked them only about 10-15 mins the night before mixing them into the stuffing, since they are known to get mushy after about 30 mins. I altered the recipe a bit. Since the green lentils I chose had a total cooking time of 45 mins., I decided to cook them for about 20 mins before I mixed them into the stuffing. Because bulgur usually cooks quickly, I mixed it into the stuffing dry. Everything cooked fairly well, but I had a lot of trouble with the rice. It was hard in my top layer of dolma and pretty mushy in the bottom layer. I had to cook for an hour and 20 minutes in order for the top layer to cook. The instructions should really detail how many rows you can reasonably cook -- I recommend no more than two. It also doesn't say how much water to cook the dolmas in -- I poured in liquid to about halfway meeting the top layer. If anyone has a suggestion on layers or water, I would appreciate it. I thought 1 tbsp cayenne was a bit too much -- I'll probably used 3/4 tbsp or 1/2 tbsp next time. I couldn't find any savory so I used thyme mixed with a little sage as a substitute. It is very tasty dolma. Thanks to Sveta for sharing her recipe and expertise.

Please forgive me - this looks so yummy, but I am confused. Green peas - like for split pea soup? or frozen green peas? and are all other beans and peas NOT cooked except for 1/2 hour? I know lentils cook quickly, but I would really appreciate clarification. THANK YOU!

I love all the recipes featured on your site! Keep up the great work!