Signature Dish: Stuffed Grape Leaves (Sarma)
The crown jewel of Turkish appetizers. Vegan stuffed grape leaves filled with seasoned rice, pine nuts, and currants, cooked in olive oil.
Ingredients
- 300g grape leaves (if pickled, soaked in hot water)
- 1.5 cups white rice
- 3 large onions
- 1/2 cup extra virgin olive oil
- 1 tablespoon pine nuts
- 1 tablespoon currants
- 1 teaspoon dried mint
- 1 teaspoon allspice
- 1/2 teaspoon cinnamon
- Salt, black pepper, juice of half a lemon
- 1 cup hot water (for the filling)
Instructions
Finely chop the onions and sauté them in olive oil along with the pine nuts until the onions are translucent and nuts are lightly browned.
Add the washed and drained rice, cooking until the rice grains turn slightly clear.
Stir in the currants, mint, allspice, cinnamon, salt, and black pepper.
Pour in 1 cup of hot water, cover, and let the rice absorb the liquid over low heat. Let it cool.
Place a small amount of the filling near the stem of a grape leaf, fold the sides in, and roll it tightly like a cigar.
Arrange the rolled leaves tightly in a pot. Top with lemon slices, a drizzle of olive oil, and just enough hot water to reach the top layer. Place a heatproof plate on top to keep them submerged.
Simmer on low heat for about 45 minutes until the leaves are tender. Serve cold.