How to make it
5 steps. Take it one step at a time.
Heat 1/2 cup olive oil
Heat 1/2 cup (120ml) olive oil in a large pan. Add the chopped onions and pine nuts. Sauté over medium heat until the onions are soft and translucent, and pine nuts are lightly golden.
10 minAdd the washed rice
Add the washed rice to the pan and cook for 2 minutes, stirring constantly. Stir in the currants, mint, allspice, cinnamon, salt, and black pepper. Add 1/2 cup of water, cover, and simmer until the water is absorbed but the rice is still slightly firm. Remove from heat and let the filling cool.
10 minLay a grape leaf flat
Lay a grape leaf flat on a work surface, vein side up. Remove the stem. Place about one teaspoon of the rice mixture near the stem end. Fold the bottom over the filling, then fold in the sides and roll up tightly like a small cigar.
Line the bottom of a heavy pot
Line the bottom of a heavy pot with a few damaged grape leaves. Arrange the rolled sarmas tightly in layers in the pot. Drizzle with the remaining 1/2 cup (120ml) olive oil and lemon juice. Add 1 1/2 cups of boiling water.
Place an inverted heat-proof plate directly
Place an inverted heat-proof plate directly on top of the sarmas to keep them from unrolling. Cover the pot with a lid and bring to a gentle simmer. Cook on low heat for 45 minutes or until the leaves are tender and liquid is mostly absorbed.
45 min
A little kitchen wisdom
Best served cold or at room temperature. For the best flavor, let them rest in the pot until completely cooled to absorb all the cooking liquid. Serve with extra lemon wedges and optional thick yogurt.
