Wrapped Vine Leaves (Yaprak Sarma)

https://youtu.be/g6SQeKylu0s

Grape leaves wrapped around a spiced rice filling, slow-cooked in olive oil and served cold — a classic Turkish meze.

Prep time: 45 minutes · Cook time: 30 minutes · Servings: 4

Ingredients

• 40-50 brined or fresh grape (vine) leaves

• 1½ cups rice, rinsed and drained

• 2 medium onions, finely chopped

• 1 bunch dill, finely chopped

• 1 bunch parsley, finely chopped

• 1/2 cup olive oil

• 1 teaspoon granulated sugar

• 1 teaspoon salt

• 1 teaspoon black pepper

• 1 teaspoon red pepper flakes

• Juice of 1 lemon

• 2-3 extra grape leaves, to line the pot

Instructions

1. Sauté the onions in olive oil until softened and lightly golden.

2. Add the rice and sauté for another 2-3 minutes, then remove from heat.

3. Stir in the dill, parsley, salt, sugar, black pepper, and red pepper flakes, mixing well.

4. Trim the stems off the grape leaves and lay them flat.

5. Place 1 teaspoon of filling on the dull side of each leaf, fold in the sides, then roll up tightly.

6. Line the bottom of a pot with a few leaves and arrange the rolls tightly together.

7. Cover with a plate to weigh them down, then add water and lemon juice.

8. Simmer over low heat for 30 minutes; let cool before serving.