Zeytinyağlı Yaprak Sarma

Name: Zeytinyağlı Yaprak Sarma
Cook time: 165 min
Total time: 165 min
Yield: 6 servings
Cuisine: Turkish
Ingredients: 250g Medium-Grain Rice, Baldo or similar, rinsed and drained; 3 medium Onions, finely chopped; 150ml Extra Virgin Olive Oil; 3 tbsp Pine Nuts; 3 tbsp Currants; 1/2 bunch of Dill, fresh, finely chopped (about 15 g); 1/2 bunch of Mint, fresh, finely chopped (about 10 g); 1 tsp Ground Allspice; 1/2 tsp Ground Cinnamon; 1 tsp Ground Black Pepper; 1 1/2 tsp Fine Salt; 2 tsp Sugar; 150ml Water, hot, to partially cook the rice in the pan; 49 leaves of Brined Grape Leaves, rinsed and drained; 5 leaves of Brined Grape Leaves, for lining the pot; rinsed and drained; 100ml Extra Virgin Olive Oil; 2 lemons of Lemon Juice; 1 Lemons, thinly sliced; 250ml Water, hot; Some 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 nut... Show more

Traditional Turkish Recipe

Health Grade

C · Balanced

Rating

4.4

Time

2 hrs30 min

Price

1,24 €

Calories

599 kcal

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.