Sarma (4pcs) Recipe
Grape leaves stuffed with rice and served cold
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Ingredients
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Stuffing and Assembly
Method
Preparation and Cooking
- 1
Prepare the Rice Filling
In a large skillet, heat olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the rice and stir to coat. Pour in the water or vegetable broth, and add salt, black pepper, and dill. Bring to a boil, then cover and reduce heat to low. Cook for about 15 minutes or until rice is tender. Remove from heat and let cool.
- 2
Prepare the Grape Leaves
If using preserved grape leaves, rinse them thoroughly under cold water to remove excess brine. If using fresh leaves, blanch them in boiling water for 2-3 minutes until tender, then drain.
- 3
Assemble the Sarma
Lay a grape leaf flat on a clean surface, vein side up. Place a spoonful of the rice mixture at the base of the leaf. Fold in the sides and roll tightly from the base to the tip. Repeat with remaining leaves and filling.
- 4
Cook the Sarma
Place the rolled sarma in a large pot, seam side down. Pour in enough water or vegetable broth to cover the rolls. Add lemon juice on top. Cover the pot and bring to a gentle simmer. Cook for about 30-40 minutes.
- 5
