Sarma (Rice-Stuffed Vine Leaves with Lemon and Herbs)
Inspired by techniques from Serious Eats.
Rice cooked with onion, tomato paste, lemon and currants, mixed with pine nuts and herbs, rolled in vine leaves and simmered gently under a plate in lemony water and olive oil. Served at room temperature.
Always check the labels of the products you use.
Method
- 1
Make the filling. Warm the 80 ml oil in the sauté pan over medium heat and cook the onion with the salt and pepper for 8-10 min until soft and just catching. Stir in the tomato paste for 2 min until the oil turns red. Add the rice, 240 ml water, 60 ml lemon juice and the currants and simmer gently for 12-15 min, stirring now and then, until the liquid is absorbed but the rice is still firm in the centre. Off the heat, stir in the pine nuts, parsley and mint and leave to cool.
- 2
Prepare the leaves. Separate the vine leaves in the warm water, rinse twice and drain. Pick out 44 whole leaves and snip off any stems. Line the base of the saucepan with the torn or spare leaves.
- 3
Roll. Lay a leaf vein side up with the stem end towards you. Put a level tablespoon of filling near the stem, shape it into a 5 cm log, fold in the sides and roll up firmly but not tightly. Pack the rolls seam side down in tight rows in the pan, making a second layer if needed.
- 4
Cook. Pour over the 300 ml water, 60 ml lemon juice and 40 ml oil, cover with any leftover leaves and press down with the plate. Cover, bring to a simmer and cook on low for 40-45 min until the rice is tender. Cool in the pan, then serve at room temperature or cold with lemon wedges.
Storage
Refrigerate in their cooking liquid up to 4 days. Serve at room temperature. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
Equipment
- large sauté pan
- large bowl of warm water
- colander
- wide heavy saucepan (about 24 cm) with lid
- small heatproof plate that fits inside the pan
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 292 kcal |
| Protein | 4.2 g |
| Carbohydrate | 31.5 g |
| of which sugars | 5.3 g |
| of which free sugars | 0.4 g |
| Fat | 17.6 g |
| of which saturates | 2.2 g |
| Fibre | 3.5 g |
| Salt | 1.73 g |
Protein per 100 kcal
1.4 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
