Zeytinyağlı Yaprak Sarma Tarifi | Nasıl Yapılır?

pine nuts

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Walnuts provide healthy fats while being more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive and has a neutral flavor.

Chop the onion.

Finely chop the parsley and set aside.

Add 125 ml of olive oil in a non-stick pan.

Stir-fry the chopped onions, 2 tablespoons of pine nuts, and 2 tablespoons of currants.

After a few minutes, add 1 teaspoon of granulated sugar and continue to stir-fry.

Once the onions turn translucent, add 2 cups of washed rice and stir-fry for a few minutes.

Add all the spices and 1 grated tomato, then mix.

Add 1 tablespoon of dried mint, 1 teaspoon of allspice, 1/2 teaspoon of ground black pepper, 1/2 teaspoon of cinnamon powder, and 1 teaspoon of salt.

Add 1.5 cups of hot water and let it cook.

Turn off the stove once the water is absorbed.

Add chopped parsley and mix.

Transfer the stuffing to a bowl to cool faster.

Drain the water from the vine leaves that have soaked for at least 2-3 hours.

Place the vine leaves on the counter with the veined part on top and cut off the stem.

Place 1 teaspoon of stuffing on the wide part of the leaf, fold the excess on the edges, and wrap the leaf.

Be careful not to wrap the leaves too tightly or too loosely.

After wrapping all the leaves, take them to a large pot and cover the bottom with a few leaves.

Start arranging the wraps in the pot.

After laying all the wraps, add 1 teaspoon of granulated sugar, 2 tablespoons of olive oil, and squeeze half a lemon over them.

Place lemon slices on top.

Add 2.5 cups of hot water and cover the wraps with leaves again.

Cook on high heat until boiling, then let them cook on low heat until the water is absorbed.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens