Yaprak Sarma ve İç Harcı Tarifi | Nasıl Yapılır?

pine nuts

🥗Healthier: sunflower seeds

💰Cheaper: chopped walnuts

Sunflower seeds are more affordable and provide a similar crunch.

Heat a little more than half a cup of oil in a pan for the filling.

Add 1 finely chopped onion and sauté for about 5 minutes, or until the onions lose their crispness.

Add 2 tablespoons of tomato paste to the sautéed onions and continue sautéing until the tomato paste releases its aroma.

Add 1.5 cups of rinsed rice and continue sautéing.

Add 1 teaspoon of salt, 1/2 teaspoon of black pepper, 1 teaspoon of sumac, 1 teaspoon of ground red pepper, and 1 teaspoon of dried mint, and stir.

Turn off the heat and add the finely chopped parsley.

Remove from the heat and let it cool.

Place 500 grams of pickled vine leaves in a deep bowl and cover with enough hot water to soak for 10-15 minutes before draining.

Open the leaves, vein-side up, and cut off the stems.

Add some of the filling to the leaves and smooth them out a bit.

Fold the edges of the leaves inward and start wrapping.

Place onion slices on the bottom of the pressure cooker.

Arrange the sarmas on top of the onions.

Drizzle the juice of half a lemon over the sarmas and add lemon slices.

Cover the sarmas with a few more leaves and add 2 cups of hot water, just enough to cover the sarmas.

Cover the pot and let the sarmas cook.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens