Zeytinyağlı Yaprak Sarma

Name: Zeytinyağlı Yaprak Sarma
Cook time: 165 min
Total time: 165 min
Yield: 6 servings
Cuisine: Turkish
Ingredients: 41.6667 G Medium-Grain Rice; 0.5 medium Onion; 25 ML Extra Virgin Olive Oil; 0.5 TBSP Pine Nuts; 0.5 TBSP Currants; 0.0833333 bunch Dill; 0.0833333 bunch Mint; 0.166667 TSP Ground Allspice; 0.0833333 TSP Ground Cinnamon; 0.166667 TSP Ground Black Pepper; 0.25 TSP Fine Salt; 0.333333 TSP Sugar; 25 ML Water; 8.33333 leaf Brined Grape Leaves; 0.833333 leaf Brined Grape Leaves; 16.6667 ML Extra Virgin Olive Oil; 0.333333 lemon Lemon Juice; 0.166667 Lemon; 41.6667 ML Water; 0 free Lemon Wedges

Zeytinyağlı Yaprak Sarma are tender grape leaves lovingly filled with a fragrant, herby rice mixture studded with toasted pine nuts and sweet currants. Cooked gently in bright olive oil and lemon, these tangy, aromatic rolls are served cool or at room temperature—perfect as a mezze or light summer main.

Zeytinyağlı Yaprak Sarma are tender grape leaves lovingly filled with a fragrant, herby rice mixture studded with toasted pine nuts and sweet currants... Show more

4.4

•⏳2h 30min•👨‍🍳Medium

vegan

low calorie

meal prep

gluten free

low sugar

mediterranean diet

Method

Prep the leaves

Rinse the Medium-Grain Rice in a fine-mesh sieve until the water runs mostly clear, then drain it well. Rinse the Brined Grape Leaves under cool water to remove excess brine, gently separate the leaves, trim off any tough stems, and set aside 5 leaves for lining the pot later. Peel and finely chop the Onion, then finely chop the Dill and Mint so everything is ready to go.

Saute the onion

Heat 150 ml of the Extra Virgin Olive Oil in a wide pan over medium heat. Add the chopped onion and the Pine Nuts, and cook for 4 to 5 minutes until the onion turns soft and translucent and the nuts are just starting to color.

Finish the filling

Stir in the rice, the Currants, Ground Allspice, Ground Cinnamon, Ground Black Pepper, Fine Salt, and Sugar, then add the chopped dill and mint. Pour in 150 ml of hot Water and cook gently, stirring now and then, until the liquid is absorbed and the rice is partially cooked, about 10 minutes.

Cool the filling

Spoon the filling into a shallow bowl and let it cool until it is just warm enough to handle.

Roll the leaves

Lay one grape leaf shiny side down on your work surface with the stem end toward you. Place 1 to 1 1/2 teaspoons of filling near the stem end, fold the sides in over the filling, and roll from the stem end to the tip into a neat little cylinder. Repeat with the remaining leaves and filling.

Pack the pot

Line the bottom of a wide pot with the reserved 5 grape leaves, then tuck the Lemon slices over them. Arrange the sarma seam-side down in tight layers so they fit snugly. Drizzle the top with the remaining 100 ml of Extra Virgin Olive Oil, add the Lemon Juice, and add the remaining 250 ml of hot Water.

Simmer gently

Cover the rolls with a small plate if needed, then cover the pot with a lid and bring it to a very gentle simmer over medium-low heat. Cook for 40 minutes until the grape leaves are tender and the rice is fully cooked, then turn off the heat and let the pot sit for 10 minutes before lifting the lid.

Serve the sarma

Transfer the stuffed leaves to a serving platter and spoon a little of the cooking liquid over them if you like. Serve them warm or at room temperature with Lemon Wedges on the side.