Sarma Stuffed Vine Leaves

Instructions

1. Step 1

   Finely chop the onion, parsley, dill, and mint, keeping the onion separate from the herbs.

   Ingredients used: 10.0 gr Fresh Dill, 5.0 gr Fresh Mint, 1.0 piece Onion, 20.0 gr Parsley

   Cookware: Chef Knife, cutting board

2. Step 2

   Rinse the rice in a fine-mesh sieve under cool running water until the water is mostly clear, then drain well.

   Ingredients used: 200.0 gr Short Grain Rice

   Cookware: fine mesh sieve

3. Step 3

   Rinse the vine leaves in a large bowl of cool water to remove excess brine. Drain, trim away any tough stems, and stack the leaves flat.

   Ingredients used: 35.0 piece Vine Leaf

   Cookware: Chef Knife, cutting board, large bowl

4. Step 4

   Warm half of the olive oil in a sauté pan over medium heat. Add the prepared onion and pine nuts, and cook until the onion softens.

   Timer: 5 min (fixed)

   Ingredients used: 45.0 ml Olive Oil, 30.0 gr Pine Nut

   Cookware: saute pan, wooden spoon

5. Step 5

   Stir the rinsed rice, currants, sugar, salt, black pepper, and allspice into the pan. Cook over medium heat, stirring frequently, until the rice is glossy.

   Timer: 2 min (fixed)

   Ingredients used: 1.0 gr Allspice, 25.0 gr Dried Currants, 4.0 gr Granulated Sugar, 2.0 gr Ground Black Pepper, 5.0 gr Salt

   Cookware: saute pan, wooden spoon

6. Step 6

   Remove the pan from the heat. Fold in the prepared herbs and one-third of the lemon juice, then let the filling cool until comfortable to handle.

   Timer: 10 min (fixed)

   Ingredients used: 15.0 ml Lemon Juice

   Cookware: saute pan, wooden spoon

7. Step 7

   Line the large saucepan with 5 prepared vine leaves. Place each of the remaining 30 leaves vein-side up, add a small spoonful of filling near the stem end, fold in the sides, and roll snugly; arrange seam-side down in compact layers.

   Cookware: large saucepan

8. Step 8

   Pour the remaining olive oil, remaining lemon juice, and water over the rolls. Set a heatproof plate directly on top, cover the saucepan, bring to a gentle simmer over medium heat, then cook over low heat until the rice and leaves are tender.

   Timer: 45 min (fixed)

   Ingredients used: 30.0 ml Lemon Juice, 45.0 ml Olive Oil, 420.0 ml Water

   Cookware: Heatproof plate, large saucepan

9. Step 9

   Remove the saucepan from the heat and leave the sarma covered to settle. Carefully remove the plate, transfer the rolls to a serving platter, and serve warm or at room temperature.

   Timer: 30 min (fixed)

   Cookware: Heatproof plate, large saucepan, serving platter