Zeytinyağlı Yaprak Sarma (Stuffed Grape Leaves with Rice and Olive Oil)
In short: Grape leaves rolled around rice, onion, herbs and currants, then simmered in olive oil and lemon and served cold as a meze. It takes about 2 h 10 min in total and makes 6 servings.
- Prep
- 1 h
- Cook
- 1 h 10 min
- Resting
- 2 h 30 min
- Total
- 2 h 10 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 390 kcal
Zeytinyağlı sarma are the meatless stuffed grape leaves of the Turkish meze table, served cold or at room temperature. The filling is rice cooked with plenty of onion, olive oil, herbs and a little sweetness from currants. Rolling takes patience, but once you find a rhythm it goes fast, and they keep for days in the fridge, so they suit gatherings and the Ramadan table.
Instructions
- Rinse the grape leaves under warm water to wash off the brine, then soak them in hot water for 10 minutes. Drain and trim off any hard stems.
- Warm the 80 ml (1/3 cup) olive oil in a wide pan over medium heat. Cook the onions for 8 minutes until soft and golden, add the pine nuts for 2 minutes, then stir in the rice for 2 minutes.
- Add the tomato paste, sugar, salt, pepper, allspice, cinnamon and the 150 ml (2/3 cup) hot water from the filling list. Cover and simmer on low for 8 minutes, until the water is absorbed. Stir in the currants, mint, dill and parsley and cool.
- Line the bottom of a wide heavy pot with a few torn leaves. Lay one leaf shiny side down with the stem end toward you and put a heaped teaspoon of filling near the stem.
- Fold the stem end over the filling, fold in both sides and roll up firmly but not tightly, since the rice will swell as it cooks.
- Pack the rolls snugly into the pot, seam side down. Mix the lemon juice, the 2 tbsp olive oil, sugar, salt and the 350 ml hot water from the cooking list and pour over. Set a heatproof plate on top to hold the rolls down.
- Cover and simmer very gently for 45 to 50 minutes, until the leaves and rice are tender. Cool in the pot for 30 minutes, then chill for at least 2 hours and serve cold with lemon.
Tips
- Taste a leaf before you start. Very salty brined leaves need a longer soak in hot water, or a rinse in two changes.
- With fresh leaves, blanch them in boiling water for 1 to 2 minutes until pliable. Rolled sarma freeze well for up to 3 months.
Questions and answers
Are zeytinyağlı sarma served hot or cold?
Cold or at room temperature. The olive oil versions are meze, while the meat-filled ones (etli sarma) are served warm with yogurt.
How long do stuffed grape leaves keep?
Up to 5 days in the fridge, covered, with a little of their cooking juices. Bring them to room temperature before serving.
Why are my grape leaves tough?
Usually they were undercooked or the pot was too hot. Simmer gently with a plate on top and add a little hot water if the pot looks dry before the leaves are soft.
How long does it take to make Zeytinyağlı Yaprak Sarma (Stuffed Grape Leaves with Rice and Olive Oil)?
About 2 h 10 min in total: 1 h of preparation and 1 h 10 min of cooking.
How many calories are in Zeytinyağlı Yaprak Sarma (Stuffed Grape Leaves with Rice and Olive Oil)?
About 390 kcal per serving, with 6 g of protein, 42 g of carbohydrates and 22 g of fat. These values are estimates.
Nutrition per serving
| Calories | 390 kcal |
|---|---|
| Protein | 6 g |
| Carbohydrates | 42 g |
| Fat | 22 g |
| Fiber | 5 g |
| Sugar | 8 g |
| Sodium | 600 mg |
Estimated values, calculated from the ingredients.
