Ingredients

• 40 piece grape leaves
• 200 g short grain rice
• 1 piece yellow onion
• 120 ml olive oil
• 50 g pine nuts
• 30 g fresh dill
• 30 g fresh parsley
• 3 tbsp lemon juice
• 1 tbsp tomato paste
• 1 tsp salt
• 0.5 tsp black pepper
• 400 ml hot water

Instructions

1. Prepare grape leaves

   Rinse grape leaves under cold running water to remove excess salt. Bring a large pot of water to boil over high heat for 3-4 minutes. Add grape leaves and blanch for 2-3 minutes until they turn bright green and soften slightly. Drain immediately and lay flat on a clean kitchen towel. Do not overblanch or the leaves will become too soft to roll.

2. Make rice filling

   Finely dice the onion into 3mm pieces. Heat 4 tbsp olive oil in a large pan over medium heat for 1-2 minutes. Add onion and cook for 5-6 minutes until translucent and soft. Add rice and stir for 2-3 minutes until grains are coated and slightly toasted. Do not let the rice or onion brown.

3. Season the filling

   Add pine nuts, tomato paste, salt, and black pepper to the rice mixture. Cook over medium heat for 2 minutes, stirring constantly. Add 200ml hot water and bring to a gentle simmer. Cook for 8-10 minutes until rice is half-cooked and water is mostly absorbed. The rice should still have a slight bite. Do not fully cook the rice as it will continue cooking during rolling and steaming.

4. Add herbs

   Finely chop dill and parsley into small pieces. Remove rice from heat and stir in the fresh herbs and 1 tbsp lemon juice. Let the mixture cool for 10-15 minutes until it's comfortable to handle but still slightly warm. The herbs should be bright green and fragrant. Do not add herbs to hot rice or they will wilt and lose color.

5. Roll the sarma

   Place a grape leaf smooth side down on a flat surface. Put 1 tbsp of filling near the stem end of the leaf. Fold the stem end over the filling, then fold in the sides and roll tightly toward the tip. The roll should be firm but not so tight that it bursts. Repeat with remaining leaves and filling. Do not roll too loosely or the sarma will unravel during cooking.

6. Arrange for cooking

   Line the bottom of a heavy-bottomed pot with torn or imperfect grape leaves to prevent sticking. Arrange the rolled sarma seam-side down in tight layers. Drizzle remaining olive oil and lemon juice over the top. Add remaining 200ml hot water to barely cover the sarma. Do not add too much water or the sarma will become mushy.

7. Cook the sarma

   Place a heatproof plate directly on top of the sarma to keep them submerged and prevent unrolling. Cover the pot and bring to a gentle simmer over medium heat for 2-3 minutes. Reduce to low heat and cook for 35-40 minutes until rice is tender and liquid is absorbed. The sarma should be firm but not hard. Do not boil vigorously or the sarma will fall apart.

Tips

Comments (0)