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Zeytinyağlı Yaprak Sarma (Vine Leaves Stuffed with Rice)

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Zeytinyağlı Yaprak Sarma, or Vine Leaves Stuffed with Rice, is a comforting Turkish classic that brings warmth to any table. Tender grape leaves envelop a savory filling of rice, fresh herbs, and spices, all drizzled with rich olive oil. Perfect for family gatherings or as a delightful appetizer, this dish offers a burst of flavors that will mesmerize your taste buds. Serve it warm or at room temperature for an unforgettable experience!

Ingredients

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  • 1 jar (16 oz) vine leaves packed in brine
  • 1 cup long-grain rice
  • 1 medium onion, finely chopped
  • ½ cup fresh parsley, chopped
  • 2 tablespoons fresh dill, chopped
  • ¼ cup pine nuts, toasted (or walnuts)
  • ¼ cup extra virgin olive oil
  • 2 tablespoons lemon juice
  • Salt and pepper to taste

Instructions

  1. Rinse vine leaves under cold water to reduce saltiness. If using fresh leaves, blanch them in boiling water for about two minutes until softened.
  2. In a skillet over medium heat, warm olive oil. Sauté onion until translucent, then add rice and stir. Pour in water and cover; let simmer for about 10 minutes until most of the liquid is absorbed.
  3. Remove from heat and stir in parsley, dill, lemon juice, pine nuts, salt, and pepper.
  4. On a flat surface with shiny side down, place a vine leaf and add about one tablespoon of filling near the stem end. Fold in sides and roll tightly from bottom to top.
  5. Line a pot with leftover leaves and place rolled sarma seam-side down. Drizzle remaining olive oil over them and add enough water to cover half the rolls.
  6. Cover tightly and simmer on low heat for about 30 minutes until cooked through.

Nutrition

Find it online: https://lifestyleandrecipes.com/irresistible-zeytinyagli-yaprak-sarma-recipe-delight/