Stuffed Grape Leaves with rice and olive oil
Stovetop
Makes about six dozen
Sarma are tasty and attractive as appetizers for an Armenian meal. These are the ones without meat,
hence the name "Yalanchi". They are eaten out of hand and sometimes dipped in madzoon. This is a
different recipe from the 1st edition. The currants give a slightly sweet taste which makes the sarma
delicious!
Ingredients
16 ounce jar grape leaves (about 80)
rice filling (below)
Filling (about 5 cups, enough to fill 60-80 leaves, depending on size.)
2 lbs onions
1 cup medium grain rice
1/2 cup olive oil
1/3 cup tomato paste
1 large bunch parsley
1/2 cup lemon juice
1/4 cup fresh mint - chopped
2 Tablespoon fresh dill - chopped
1/4 cup currants
1/4 cup pine nuts
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon paprika
Preparation
1. Chop onions and parsley, mint and dill. Saute onions in oil for 15 minutes. Stir in rice and lemon
juice and cook 10 minutes longer.
2. Add remaining filling ingredients and cook a few minutes longer. (rice should not be completely
cooked, it will expand after it is filled into the grape leaves)
Filling may be prepared in advance and refrigerated3. Rinse and soak grape leaves in hot water to remove brine. Remove stems
4.Place each leaf with shiny side down on a plate. Put 1 to 11/2 tablespoon of filling at stem end.
roll once, fold in sides and roll the rest of the way. Try to get them as tight as possible.
5.In pan for cooking place torn grape leaves to line the bottom (you can also use a few lettuce
leaves to line the pan).
6. Pack rolled grape leaves close together, as many layers as needed.
7. Add 3 cups water, put a heavy plate on top of the leaves to keep them from floating up.
8. Bring to a boil on med high heat (watch closely not to scorch the bottom). Lower heat , cover and
simmer for 45 minutes.
9. Allow to cool, uncover and drain liquid. (grape leaves will discolor if uncovered while still hot)
10. Serve at room temperature with lemon wedges.
Notes
It is important to roll sarma tightly and completely enclose the filling. Leaves which tear
can be used to line the bottom of the pan. Pack tightly together and hold down with a plate
while cooking to prevent unraveling. If too much water gets into the sarma, they will be
soft and bland in taste.