Zeytinyagli Yaprak Sarma

Ingredients

Instructions

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.

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.

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.

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.

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.

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.

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.

Nutrition per serving

Notes

• •Choose small to medium grape leaves for the most elegant, tightly rolled sarma.
• •If your grape leaves are very salty, soak them a little longer and reduce the salt in the filling slightly.
• •A snug pot is important: tightly packed rolls hold their shape better during simmering.
• •These are excellent made a few hours ahead; the flavor deepens as they cool.
• •Serve with lemon wedges and, if desired, a simple tomato-free mezze spread to keep the dish fully vegan.

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