Turkish

Yaprak Sarma

Tender vine leaves are wrapped around a fragrant rice filling with olive oil, onion, herbs, currants, pine nuts, and warm spices. Served cool or at room temperature with lemon, this is the classic zeytinyağlı style found on Turkish tables.

Ingredients

• Brined vine leaves24 to 28 leaves
• Short-grain rice1/2 cup
• Yellow onion, finely chopped1 medium
• Extra-virgin olive oil1/4 cup, divided
• Pine nuts1 tbsp
• Dried currants1 tbsp
• Tomato paste1 tsp
• Dried mint1 tsp
• Ground allspice1/4 tsp
• Ground cinnamon1/8 tsp
• Black pepper1/4 tsp
• Salt1/2 tsp, plus more to taste
• Fresh dill, finely chopped2 tbsp
• Fresh parsley, finely chopped2 tbsp
• Lemon1, sliced and juiced
• Hot water3/4 cup

Method

1. Rinse the brined vine leaves well, then soak them in hot water for 10 minutes to soften and remove excess salt.
2. Drain the leaves, trim any tough stems, and set aside torn or small leaves for lining the pot.
3. Rinse the rice under cold water until the water runs mostly clear, then drain well.
4. Heat 2 tablespoons of olive oil in a pan over medium heat and cook the onion with a pinch of salt until soft and translucent.
5. Add the pine nuts and cook until lightly golden, stirring often.
6. Stir in the rice and tomato paste, then cook for 2 minutes so the rice is coated with the oil and aromatics.
7. Add the currants, dried mint, allspice, cinnamon, black pepper, salt, and 1/4 cup hot water.
8. Cook gently for 5 minutes, until the water is absorbed and the rice is only partly cooked.
9. Remove the filling from the heat and stir in the dill, parsley, and 1 tablespoon lemon juice.
10. Lay one vine leaf shiny side down with the stem end facing you, place 1 to 2 teaspoons of filling near the base, fold in the sides, and roll tightly but not too firmly.
11. Repeat with the remaining leaves and filling.
12. Line the bottom of a small heavy pot with the reserved torn leaves and a few lemon slices.
13. Arrange the sarmas seam side down in snug layers in the pot.
14. Drizzle with the remaining olive oil and add enough hot water to come just below the top layer.
15. Place a small heatproof plate on top of the sarmas to keep them from unrolling.
16. Cover the pot and simmer over low heat for 35 to 40 minutes, until the rice is tender and the leaves are soft.
17. Remove from the heat and let the sarmas rest in the pot for at least 20 minutes before serving.
18. Serve cool or at room temperature with extra lemon wedges and a little olive oil spooned over the top.

Common questions