Yaprak Sarma

Name: Yaprak Sarma
Prep time: 40 min
Cook time: 45 min
Total time: 85 min
Yield: 6 servings
Cuisine: Turkish
Ingredients: 40 brined grape leaves, rinsed; 1 cup short-grain white rice, rinsed; 1 large yellow onion, finely diced; 3 tbsp extra virgin olive oil; 3 tbsp extra virgin olive oil; 2 tbsp dried currants; 1 tsp dried mint; 1/4 cup fresh parsley, finely chopped; 2 tbsp fresh lemon juice; 1/2 tsp ground allspice; 1 tsp salt; 1.5 cups warm water

Tender grape leaves stuffed with a seasoned rice, herb, and currant filling, gently simmered with olive oil and lemon.

85 minMediumServes 6210 cal/serving

TurkishAppetizerStovetopVeganVegetarianMediterraneanHalal-friendlyKosher-styleGluten-FreeNut-FreeDairy-FreeSoy-FreeEgg-FreeShellfish-FreeSesame-FreeLow-SugarPork-FreeAlcohol-FreeNightshade-FreeCorn-Free

Ingredients

40 brined grape leaves, rinsed
1 cup short-grain white rice, rinsed
1 large yellow onion, finely diced
3 tbsp extra virgin olive oil
3 tbsp extra virgin olive oil
2 tbsp dried currants
1 tsp dried mint
1/4 cup fresh parsley, finely chopped
2 tbsp fresh lemon juice
1/2 tsp ground allspice
1 tsp salt
1.5 cups warm water

Instructions

1

Heat 3 tbsp extra virgin olive oil in a skillet over medium heat, add 1 large finely diced yellow onion, and cook for 5 minutes until soft.
2

Add 1 cup rinsed short-grain white rice, 2 tbsp dried currants, 1 tsp dried mint, 1/2 tsp ground allspice, and 1 tsp salt, stirring continuously for 3 minutes before turning off the heat and stirring in 1/4 cup finely chopped fresh parsley.
3

Lay 40 rinsed brined grape leaves flat on a work surface with vein side facing up, place 1 tablespoon of filling near the stem end of each, fold sides inward, and roll tightly into thin cylinders.
4

Arrange the rolled leaves seam-side down in tight layers inside a heavy pot.
5

Pour 3 tbsp extra virgin olive oil, 2 tbsp fresh lemon juice, and 1.5 cups warm water over the rolls, place an inverted heavy plate on top to weigh them down, cover with a lid, and simmer on low heat for 45 minutes until tender.

Questions

How long does Yaprak Sarma keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop.

Can I halve or double Yaprak Sarma?

Yes. As written it serves 6. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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