POSNA SARMA sa heljdom u vinovom listu/Vegan Sarma/Dolma recipe Turkish sarma with grape leaves

pine nuts

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Sunflower seeds are more affordable and provide a similar crunch.

Rinse grape leaves under cold water and soak in hot water for 30 minutes.

In a pan, heat olive oil over medium heat and sauté chopped onion until translucent.

Add minced garlic and cook until fragrant, about 1 minute.

Stir in rice and cook for 2-3 minutes, coating with oil.

Add diced tomato, vegetable broth, lemon juice, and spices; simmer until rice is partially cooked, about 10 minutes.

Remove from heat and mix in chopped parsley and dill.

Lay a grape leaf on a flat surface, vein side up, and place a spoonful of filling near the stem end.

Fold the sides over the filling and roll tightly from the stem end to the tip.

Repeat with remaining leaves and filling.

Place rolled sarma in a pot, seam side down, and add bay leaves on top.

Cover with water and a plate to keep them submerged; simmer for 40-50 minutes until rice is fully cooked.

Remove from heat and let rest for 10 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens