Grape Leaves Stuffed with Rice – Yaprak Sarmasi2019-06-05
- Yield : 1
- Servings : 8+
- Prep Time : 40m
- Cook Time : 60m
- Ready In : 1:40 h
Average Member Rating
(5 / 5)
1 People rated this recipe
Sarma also know as stuffed grape leaves. It is the ultimate finger food and are often served as a side dish.
- 400gr fresh grape leaves
- 2/3 cup olive oil
- 2 cups rice
- 2 onions, finely chopped
- 3 tbsp pine nuts
- 1tbsp dried mint
- Salt and freshly ground black pepper
- 1tsp ground cinnamon
- 1 tbsp sugar
- 2 tbsp small black currants
- 2 tbsp lemon juice
- 2 tbsp finely chopped fresh parsley
- 3 tbsp virgin olive oil
- 2 cups hot water
Put the currants in hot water to allow them to swell, drain and put to one side.
To prepare the grape leaves, cover with enough cold water and bring to the boil. Add the leaves and leave for about 5 minutes to soften them. Drain and remove the stems.
Heat the 3 tbsp oil in a deep pan and gently saute the pine nuts until golden. Be careful not to burn them!
Add the chopped onions and saute until soft. Add the currants, rice, sugar, cinnamon and saute 1-2 minute.
Add the hot water, salt and stir once and continue cooking for about 15 minutes or until the water has been absorbed.
Finally add dried mint and parsley and mix them all.
Place each leaf on a plate.
Place 1 tbsp of the stuffing at the stalk end.
Fold the two sides in and roll it on like a cigarette. Pop it onto the other plate and repeat with the remaining filling and leaves.
Place them tightly side by side in a saucepan.
Pour 2 cups hot water, the olive oil and the lemon juice over them.
Weigh them down with a plate (otherwise they will float and unwrap themselves).
Bring to the boil, then turn the heat right down, Cover and cook over a low heat for about 35 minutes or until the dolmas are tender.
Let cool. Transfer to a serving dish and garnish with the lemon wedges or slices. Enjoy!