Yaprak sarma (stuffed grape leaves)

Ingredients

• 40 leaves grape leaves in brine
• 200 g short-grain rice
• 2 pieces yellow onions
• 90 ml extra-virgin olive oil
• 1 tbsp tomato paste
• 25 g pine nuts
• 25 g dried Zante currants
• 0.5 bunches fresh flat-leaf parsley
• 0.5 bunches fresh mint
• 0.25 bunches fresh dill
• 2 pieces lemon
• 1 tsp granulated sugar
• 1/4 tsp ground cinnamon
• 1/2 tsp ground allspice
• 1 tsp mild chili powder
• to taste ground black pepper
• to taste fine salt
• 450 ml water

Method

1. Rinse the rice until the water is less cloudy, then let it drain while you prepare the aromatics; it should remain moist but not soaked.
2. Rinse the grape leaves, soak them if they are very salty, then drain; keep any damaged leaves to line the bottom of the pot.
3. Sauté the finely chopped onions in olive oil over low heat until they become translucent and sweet, without significant browning.
4. Add the pine nuts, rice, tomato paste, currants, sugar, spices, salt, and pepper; mix until the rice is glossy and slightly pearlescent.
5. Off the heat, stir in the finely chopped herbs and a little lemon juice; the filling should smell fresh, spicy, and lemony.
6. Place a leaf with the vein side facing you, place a small log of filling near the base, fold in the sides, then roll tightly without crushing, as the rice will swell.
7. Line a wide, shallow pot with the reserved leaves, arrange the rolls tightly packed in layers, then add water, the remaining olive oil, and lemon juice to almost cover them.
8. Cover with an inverted plate to hold the sarma down, then simmer over low heat until the leaves are tender and the rice is soft to the bite.
9. Let cool in the pot so the rolls absorb the flavored juices, then serve with lemon wedges and a drizzle of olive oil.

Nutrition

Per serving

Energy

478.1 kcal

Protein

5.49 g

Carbohydrate

54.04 g

Fat

27.47 g

Fibre

3.8 g

Calcium

22.38 mg

Iron

0.76 mg

Magnesium

23.01 mg