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Turkish Sarma -- Stuffed Grape Leaves

Author: Pavani
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Prep Time: 45 minutes
Cook Time: 30 minutes
Total Time: 1 hour 15 minutes
Course: Snack
Cuisine: turkish
Servings: 1215 sarma

Ingredients

  • 12 ~ 15 Grape Leaves

For the Stuffing/ Filling:

  • 1 cup Basmati Rice (or other long grain rice) - rinsed and drained
  • 1 Onion - small, finely chopped
  • 1 Tomato - medium, chopped
  • 1 tbsp Tomato paste
  • 1 Jalapeno Green Chili / - chopped
  • 2 tbsp Dill Fresh
  • 2 tsp Mint Dried
  • 2 tbsp Parsley
  • ½ cup red pepper Roasted - drained and chopped
  • to taste Salt Pepper &

Instructions

  • Prep the Grape Leaves: Carefully remove the grape leaves from the can and rinse them well. Allow to drain completely. If using fresh leaves, briefly blanch them in boiling water.
  • Prepare the Stuffing/ Filling: Heat 1tbsp oil in a large skillet. Add onions and cook till they turn translucent. Add tomato and cook till it turns mushy.
  • Next add tomato paste and the herbs. Mix well and cook for 2~3 minutes.
  • Add the drained basmati rice. Mix well and cook for 2 minutes.
  • Add 2 cups water and bring the mixture to a boil on high heat. Reduce to flame to low, cover the pan and simmer for 15~20 minutes or until all the water is absorbed and rice is just tender.
  • Let the rice cool a little before stuffing the grape leaves.
  • To assemble: In a medium size sauce pan, put torn grape leaves in the bottom like a bed -- this is to make sure that the stuffed grape leaves don't burn while cooking.
  • Place 1 grape leaf on a clean surface and put about 1tbsp rice in the middle. Fold the sides over the rice and then fold the leave to enclose the rice.
  • Place the stuffed grape leaves, seam side down, in the sauce pan. Repeat with the rest of the leaves and arrange them in circles in the sauce pan.
  • Add ½~1 cup water to the pan and place a plate right on top of the grape leaves to prevent them from floating while cooking. Now cover the pan and cook on medium-low flame for 25~30 minutes or until the grape leaves are tender and the rice is completely cooked through and soft.
  • Serve at room temperature.

Notes

Check out the entire Turkish meal here.
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