Zeytinyagli Yaprak Sarma

Nutrition · per serving

Steps

1. 1

   Rinse the brined grape leaves under cold water to remove excess salt. Separate them carefully, then blanch in just-boiled water for 2 minutes if they feel firm, or simply soak for 5 minutes if already tender. Drain well and trim any thick stems. Rinse the rice in several changes of cold water until the water runs mostly clear, then drain.

   180 g brined grape leaves90 g short-grain rice
2. 2

   Make the filling: warm the olive oil in a wide sauté pan over medium heat. Add the onion and cook for 6-8 minutes until soft and translucent but not browned; gentle cooking keeps the filling sweet. Stir in the pine nuts and cook for 1-2 minutes until lightly golden.

   45 ml olive oil120 g onion, very finely diced20 g pine nuts
3. 3

   Add the drained rice, currants, dill, mint, parsley, allspice, cinnamon, salt, and black pepper. Stir for 1 minute so the rice is well coated in oil and aromatics. Pour in the hot water and cook over low heat for 8-10 minutes, stirring once or twice, until the rice has absorbed most of the liquid but is still quite undercooked. Spread the filling on a plate and let it cool for about 10 minutes so the leaves are easier to roll neatly.

   90 g short-grain rice20 g currants12 g fresh dill, finely chopped6 g fresh mint, finely chopped8 g flat-leaf parsley, finely chopped1 g ground allspice0.5 g ground cinnamon4 g fine salt1 g black pepper120 ml hot water
4. 4

   Line the bottom of a small heavy pot with a few torn or imperfect grape leaves and a couple of lemon slices to prevent sticking and add fragrance. Set up a rolling station with the remaining leaves shiny-side down and stem end facing you.

   180 g brined grape leaves1 small (70 g) lemon, thinly sliced
5. 5

   Roll the sarmas: place about 1 heaped teaspoon of filling near the stem end of each leaf, depending on leaf size. Fold the bottom over the filling, fold in the sides, then roll tightly into a slim cylinder. Do not overfill; the rice will expand. Arrange the rolls seam-side down in the pot in snug layers.

   180 g brined grape leaves
6. 6

   Scatter the remaining lemon slices over the top, drizzle with the olive oil, and pour in the hot water. Set a small heatproof plate directly on top of the sarmas to keep them from unrolling. Bring to a very gentle simmer, then cover the pot and cook on low heat for 30 minutes, until the leaves are tender and the rice is fully cooked. If needed, add a splash more hot water during cooking, but the pot should not be watery.

   1 small (70 g) lemon, thinly sliced15 ml olive oil250 ml hot water
7. 7

   Remove from the heat and let the sarmas rest in the pot, covered, for 10 minutes. This helps them firm up and finish absorbing flavor without breaking.

8. 8

   Carefully transfer to a serving plate. Spoon over the lemon juice and extra-virgin olive oil, then sprinkle with chopped dill. Serve warm or at room temperature.

   15 ml lemon juice10 ml extra-virgin olive oil4 g fresh dill, chopped

Origin & History

Zeytinyagli dishes are a celebrated part of the Turkish meze table, featuring vegetables or leaves gently cooked in olive oil and often served at room temperature. Yaprak sarma, stuffed grape leaves, has deep roots across the former Ottoman world, with Turkish versions often scented with herbs, currants, and pine nuts for a refined sweet-savory balance.