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Yaprak Sarma
Stuffed Grape Leaves
Delicate grape leaves meticulously rolled around a fragrant rice and herb filling, then gently simmered. A quintessential cold mezze, perfect for sharing.
đ§ Ingredienser
- 50 Grape leaves(Jarred or brined. If brined, rinse thoroughly under cold water and soak in fresh cold water for at least 30 minutes to remove excess salt. If using fresh, blanch them first.)
- 300 g Arborio or medium-grain rice(Rinsed well until water runs clear.)
- 2 Yellow onion(Finely chopped.)
- 50 g Pine nuts(Lightly toasted until fragrant and golden.)
- 50 g Currants or sultanas(Rinsed.)
- 150 ml Extra virgin olive oil(Plus extra for layering and serving.)
- 1/2 cup Fresh dill(Finely chopped.)
- 1/2 cup Fresh mint(Finely chopped.)
- 60 ml Lemon juice(Freshly squeezed.)
- 2 cups Hot water or vegetable broth(Approximately, for simmering.)
- to taste Salt
- to taste Black pepper
đšâđł Instruktioner
- 1
Prepare the Filling: If using jarred grape leaves, rinse them thoroughly under cold water and soak in fresh cold water for at least 30 minutes to remove excess salt. If using fresh leaves, blanch them in boiling water for 1-2 minutes until softened, then drain and rinse with cold water. Pat dry. In a large bowl, combine the rinsed rice, finely chopped onion, toasted pine nuts, rinsed currants, chopped dill, and chopped mint. Season generously with salt and black pepper. Drizzle in about half of the olive oil (approx. 75ml) and mix well to combine. The filling should be moist but not wet.
â±ïž 45 minutes - 2
Roll the Sarma: Lay a grape leaf flat, shiny side down, with the stem end pointing towards you. If the leaf is very large, you can cut it in half. Place about 1-2 teaspoons of the rice filling near the stem end. Fold the sides of the leaf inwards over the filling, then tightly roll the leaf away from you, tucking in the sides as you go, to create a neat, compact roll. Repeat with the remaining leaves and filling.
â±ïž 1 hour - 3
Arrange in Pot: Line the bottom of a heavy-bottomed pot with a few leftover grape leaves or scraps to prevent sticking. Arrange the rolled sarma snugly in the pot in layers, seam-side down. Pack them tightly, as this prevents them from unrolling during cooking. Drizzle the remaining olive oil (approx. 75ml) and the fresh lemon juice over the sarma. Place a heatproof plate directly on top of the sarma to keep them submerged and in place.
â±ïž 15 minutes - 4
Simmer and Cook: Pour the hot water or broth over the sarma, just enough to cover the plate. Bring the liquid to a gentle simmer over medium heat. Once simmering, reduce the heat to low, cover the pot tightly with a lid, and cook for approximately 1 hour, or until the rice is tender and the liquid is mostly absorbed. Check periodically to ensure it's not drying out; add a little more hot water if needed.
â±ïž 1 hour - 5
Cool and Serve: Once cooked, remove the pot from the heat and let the sarma cool completely in the pot, ideally for at least a few hours or overnight in the refrigerator. This allows the flavors to meld and the sarma to firm up. Serve chilled or at room temperature, drizzled with a little extra olive oil and perhaps a squeeze of fresh lemon juice.
â±ïž Minimum 2 hours (cooling time)
đĄ Proffstips
- âRoll tightly and pack snugly in the pot to prevent the sarma from unrolling during cooking.
- âEnsure the sarma are submerged under liquid (using a plate helps) to cook evenly.
- âYaprak Sarma is often considered even more delicious the next day, as the flavors have more time to develop.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- For a warm dish, you can add a meat filling (ground lamb or beef mixed with rice and spices) and serve hot.
- Increase the amount of fresh herbs for a more intensely flavored filling.