Ingredients
- 1 cup rice, not cooked
- 4 cups chopped onions
- 1 cup olive oil
- 1/2 cup parsley, chopped fine
- 1 tablespoon chopped mint
- 1/2 cup dill, chopped
- Juice of 1 lemon
- Salt and pepper to taste
- 50 grape leaves, canned
Make it step by step
- Saute onions in olive oil for about 5 minutes. Add rice and cook 3 minutes. Add rest of the ingredients and mix well. This mixture is the filling.
- Cut stem end from grape leaves. Spread a leaf on a plate wrong side up with stem end toward you. Put 1 teaspoon of filling near the stem end. Fold over the sides then start rolling up like a cigar. Place some broken leaves in the bottom of a kettle to prevent sarma from sticking or burning.
- Arrange the rolled leaves side by side in pan. Continue until all filling is used. Could be several layers. Place a plate over the rolled leaves to keep in place. Add 3 cups water. Cover and cook for about 1-2 hours over low heat. Cool until cold. Do not remove until very cold or even the next day. All the water will be absorbed. Serve cold or room temperature.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Anonymous, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.