Chicken Sarma Recipe

Blanch leaves

If using grape or cabbage leaves that are not already preserved, blanch whole leaves in boiling water for 1 minute until pliable. Drain and pat dry. Trim thick stems and set aside. If using preserved jarred grape leaves, rinse and drain to remove brine.

Rinse the rice under cold water until water runs clear. Drain and set aside to remove excess water.

In a medium skillet, heat 1 tablespoon olive oil over medium heat. Add the finely chopped onion and sauté until translucent, about 4–5 minutes. Add the minced garlic and cook 30 seconds until fragrant. Transfer the onion and garlic to a bowl and let cool slightly.

In the bowl with the cooled onion and garlic, combine the chopped or ground chicken, rinsed rice, chopped parsley, chopped dill, beaten egg, paprika, black pepper, and 1 teaspoon salt. Mix thoroughly with a spoon or your hands until evenly combined. The mixture should be moist but not watery; if rice seems very wet, let it rest 5–10 minutes to absorb liquid.

Place one leaf on a work surface with the stem side toward you. Put approximately 1.5 to 2 tablespoons (about 1 ounce) of the filling near the stem end, forming a small sausage-shaped portion. Fold the bottom stem over the filling, fold in both sides, then roll tightly toward the tip to form a neat cylinder. Repeat until filling is used, placing each finished roll seam-side down in a shallow baking dish or saucepan. You should yield about 16 starter-sized sarma rolls.

Brush the outside of the rolls lightly with the remaining olive oil to prevent sticking and to encourage browning during an initial sear (optional).

In a saucepan over medium heat, warm 1 tablespoon olive oil. Add 1/2 cup thinly sliced onion and sauté until softened, 3–4 minutes. Add 1 teaspoon sliced or minced garlic and cook 30 seconds. Stir in 1 tablespoon tomato paste and cook 1 minute to remove raw taste.

Add 2 cups tomato passata (or crushed tomatoes) and 1 cup chicken stock (or water). Stir in 1/2 teaspoon sugar, 1/2 teaspoon salt, 1/4 teaspoon black pepper and 1 bay leaf. Bring the sauce to a gentle simmer, then stir in 1 tablespoon lemon juice.

Gently nestle the rolled sarma seam-side down into the simmering sauce in a single layer. If needed, add a little extra stock or water so liquid comes about 3/4 up the sides of the rolls (do not fully submerge). Reduce heat to low, cover the pan, and simmer gently for 35–40 minutes, turning the rolls once halfway through, until the rice is tender and chicken is cooked through. Avoid boiling vigorously to keep rolls intact.

Ten minutes before the end of cooking, stir in 1 tablespoon butter into the sauce to enrich it.

Carefully transfer sarma to a serving platter with a slotted spoon and spoon some tomato-broth sauce over them. Drizzle with 1 teaspoon extra olive oil, scatter 1 tablespoon chopped fresh dill on top, and serve with 1/2 cup plain yogurt and lemon wedges on the side.

Leftovers: cool to room temperature, store covered in the refrigerator for up to 3 days. Reheat gently in a saucepan with a splash of water or stock over low heat until warmed through.