Rice-stuffed vine-leaf rolls served with yogurt

Trung cấp

Yaprak Sarma (Stuffed Vine Leaves in Olive Oil)

Name: Yaprak Sarma (Stuffed Vine Leaves in Olive Oil)
Total time: 1 h 30 min
Yield: 6
Cuisine: Turkish
Ingredients: 250 g Brined vine (grape) leaves, drained; 200 g Short-grain rice; 2 Onions, finely chopped; 3 tbsp Pine nuts; 2 tbsp Dried currants; 120 ml Olive oil; 1 tbsp Tomato paste; 0.5 tsp Ground cinnamon; 0.5 tsp Ground allspice; 1 tsp Dried mint; 3 tbsp Lemon juice; 1 tsp Salt; 250 ml Hot water; Fresh dill and parsley

Brined vine leaves rolled tightly around a fragrant rice filling of onion, pine nuts, currants and herbs, simmered slowly in olive oil and lemon and served cold — the patient meze that turns up at every Turkish celebration.

Nguồn

Công thức của Turkish home kitchens · 🏺 Truyền thống · Household and neighbourhood cooking carried across Türkiye — no single author owns these dishes

Turkish · traditional dish — An ownerless traditional dish, so no individual cook is credited. The cited article documents sarma as a rolled dish of vine or cabbage leaves around a rice or rice-and-meat filling, and the olive-oil, meatless version eaten cold across Türkiye and the wider region. Quantities and step wording here are this book's own.

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Turkish Food Travel Hungry Man Kitchen FromHSK

⏱ 90 phút🍽 6 khẩu phần🔥 190 kcal🇹🇷 Thổ Nhĩ Kỳ

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Các bước

Fry the pine nuts in the oil until golden, add the onions and cook until soft, then stir in the rice, currants, tomato paste and spices and cook 2 minutes.
Add half the hot water and cook until it is absorbed and the rice is half-done, then stir in the herbs and half the lemon juice and let it cool.
💡 The rice should be only half-cooked now — it finishes swelling inside the leaves and would burst them if fully cooked first.
Lay a leaf vein-side up, put a small line of filling near the stem end, fold the sides in and roll up snugly but not tightly into a little cigar.
💡 Leave a little slack — the rice swells, and a too-tight roll splits open in the pot.
Line the pan base with a few torn leaves, pack the rolls in tight seam-side down in layers, and weigh them down with a small plate.
Pour over the remaining oil, lemon juice and hot water, cover, and simmer very gently for about 45 minutes until the rice is tender. Cool completely in the pan before lifting them out.

💡 Mẹo

Cool them in the pan under their weight — lifting hot sarma out will tear them, and they taste best cold anyway.
This is the meatless olive-oil version; the version stuffed with minced meat and served warm with yogurt is a separate dish and not vegan.