📝 About This Recipe
A jewel of Ottoman cuisine, these delicate cold grape leaf rolls are a masterpiece of balance, featuring a rich filling of aromatic rice, warm spices, and bright citrus. Unlike the meat-filled hot versions, these 'Zeytinyağlı' (olive oil-based) sarmas are braised slowly and served chilled, allowing the flavors of currants, pine nuts, and high-quality olive oil to harmonize beautifully. They are the ultimate elegant appetizer, offering a refreshing, tangy, and slightly sweet bite that embodies the spirit of the Mediterranean mezze table.
🥗 Ingredients
The Wrappings
- 50-60 pieces Grape Leaves (preserved in brine or fresh, blanched)
- 1 Lemon (thinly sliced for the bottom of the pot)
The Aromatic Rice Filling
- 1.5 cups Baldo or Osmancık Rice (short-grain, rinsed until water runs clear)
- 3 large Yellow Onions (very finely minced)
- 1/2 cup Extra Virgin Olive Oil (divided use)
- 2 tablespoons Pine Nuts
- 2 tablespoons Currants (soaked in warm water for 10 minutes)
- 1/2 bunch Fresh Parsley (finely chopped)
- 1/4 bunch Fresh Dill (finely chopped)
- 1 tablespoon Dried Mint
- 1 teaspoon Ground Allspice
- 1/2 teaspoon Ground Cinnamon
- 1 teaspoon Granulated Sugar (to balance the acidity)
- to taste Salt and Black Pepper
Cooking Liquid
- 1.5 cups Hot Water
- 1/2 lemon Lemon Juice (freshly squeezed)
👨🍳 Instructions
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1
Prepare the grape leaves: If using jarred leaves, rinse them thoroughly in cold water to remove excess salt. If they are very tough, blanch them in boiling water for 3 minutes, then drain. Set aside.
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2
Heat half of the olive oil (1/4 cup) in a large skillet over medium heat. Add the pine nuts and sauté until they just begin to turn golden brown.
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3
Add the finely minced onions to the skillet. Sauté the onions slowly for about 10-12 minutes until they are soft and translucent, but not browned. This slow cook is key to a sweet, deep flavor.
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4
Stir in the rinsed rice and cook for 2-3 minutes, stirring constantly to coat each grain with the flavored oil.
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5
Add the drained currants, sugar, salt, pepper, allspice, cinnamon, and dried mint. Pour in 1/2 cup of hot water, cover, and simmer for 5-8 minutes until the water is absorbed but the rice is still firm (it should be par-cooked).
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6
Remove the rice from heat and stir in the fresh parsley and dill. Let the filling cool completely before starting the assembly process.
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7
Prepare your cooking pot: Line the bottom of a heavy-bottomed wide pot with a few torn grape leaves and the lemon slices. This prevents the sarmas from sticking and adds flavor.
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8
To assemble, place a grape leaf flat on a clean surface, vein-side up, with the stem facing you. Snip off the stem if present.
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9
Place about one teaspoon of the rice filling near the stem end of the leaf. Do not overstuff, as the rice will expand during cooking.
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10
Fold the bottom of the leaf over the filling, then fold in the sides, and roll tightly into a thin cylinder, about the thickness of a finger.
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11
Place the rolls into the prepared pot, seam-side down. Pack them tightly together in neat rows to prevent them from unravelling during the simmer.
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12
Whisk the remaining 1/4 cup of olive oil with 1 cup of hot water and the lemon juice. Pour this mixture over the sarmas.
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13
Place an inverted heat-proof plate directly on top of the sarmas to weigh them down. Cover the pot with a lid and bring to a gentle simmer over low heat.
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14
Cook for 45-50 minutes until the leaves are tender and the rice is fully cooked. Remove from heat and let the sarmas cool completely in the pot with the lid on to keep them moist.
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15
Once cooled, transfer to a serving platter and refrigerate. Serve chilled or at room temperature.
💡 Chef's Tips
For the best flavor, use the highest quality extra virgin olive oil you can find, as it is the star of the dish. Always let the sarma cool in the pot; this prevents the leaves from darkening and ensures they absorb all the flavorful juices. If the leaves are very thin, you can double them up to prevent tearing. Don't skimp on the onions; they provide the essential moisture and sweetness that defines the cold variant.
🍽️ Serving Suggestions
Serve on a platter garnished with fresh lemon wedges and sprigs of fresh dill. A dollop of thick, strained Greek yogurt on the side provides a creamy contrast to the tangy leaves. Pair with a glass of chilled Raki or a crisp, dry white wine like Sauvignon Blanc. Include as part of a larger mezze spread with hummus, muhammara, and warm pita bread.