Stuffed Grape Vine Leaves, a.k.a. (Zeytinyagli - Cooked in Olive Oil / Vegan version) Yaprak Sarma is a classic dish known throughout Turkey, but especially popular on the Aegean coast and this version is the vegan version without meat in the stuffing and cooked in olive oil. <br />This flavorful dish features juicy grape leaves stuffed with a mouthwatering mixture of rice, fresh herbs, and spices, all simmered in a rich olive oil sauce. <br /><br />As a note and clarification, in Turkish "sarma" refers to dishes with rolled or wrapped vegetables, whereas "dolma" refers to stuffed vegetables. <br /><br />Subscribe for more authentic recipes:<br /><a href="https://www.youtube.com/c/HungryManKitchen?sub_confirmation=1" target="_blank" rel="nofollow">https://www.youtube.com/c/HungryManKitchen?sub_confirmation=1</a><br /><br />Support on Patreon: <a href="https://www.patreon.com/HungryManKitchen" target="_blank" rel="nofollow">https://www.patreon.com/HungryManKitchen</a><br /><br />Instagram: <a href="https://www.instagram.com/hungry_man_kitchen" target="_blank" rel="nofollow">https://www.instagram.com/hungry_man_kitchen</a><br /><br />Links to some of the ingredients and equipments I use (Affiliate links*):<br />☕ Glass Measuring Jug 1 litre: <a href="https://amzn.to/3utpgEa" target="_blank" rel="nofollow">https://amzn.to/3utpgEa</a><br />🍳 Baking Sheet: <a href="https://amzn.to/3QtKPgg" target="_blank" rel="nofollow">https://amzn.to/3QtKPgg</a><br />🔪 My favorite (budget) Whetstone for Knife Sharpening: <a href="https://amzn.to/3L8UmqC" target="_blank" rel="nofollow">https://amzn.to/3L8UmqC</a><br />🔪 WÜSTHOF CLASSIC IKON 8 Inch Chef’s Knife : <a href="https://amzn.to/3Ju1RXM" target="_blank" rel="nofollow">https://amzn.to/3Ju1RXM</a><br />🔪 SHI BA ZI ZUO Chinese cleaver: <a href="https://amzn.to/3NAafr1" target="_blank" rel="nofollow">https://amzn.to/3NAafr1</a><br />🧤 Food Safe Black Nitrile Gloves, Box of 100: <a href="https://amzn.to/3E1wId0" target="_blank" rel="nofollow">https://amzn.to/3E1wId0</a><br />🍢 Flat Kebab Skewers: <a href="https://amzn.to/3DYZMlq" target="_blank" rel="nofollow">https://amzn.to/3DYZMlq</a><br />🍢 Square Skewers: <a href="https://amzn.to/3rqlzxc" target="_blank" rel="nofollow">https://amzn.to/3rqlzxc</a><br />🔪 Turkish Kebab and Meat Knife 50 cm: <a href="https://amzn.to/3JvUY80" target="_blank" rel="nofollow">https://amzn.to/3JvUY80</a><br />🔪 Turkish Kebab and Meat Knife 40 cm: <a href="https://amzn.to/3uJLh1X" target="_blank" rel="nofollow">https://amzn.to/3uJLh1X</a><br />🥣 Round Mixing Tray Stainless Steel: <a href="https://amzn.to/3POft48" target="_blank" rel="nofollow">https://amzn.to/3POft48</a><br />Ingredients:<br />• Grape vine leaves (fresh or brined), 300 g – about 70 – 80 leaves<br />• 1 cup baldo or arborio rice<br />• 2 onions, finely chopped 400 g<br />• Olive oil, 150 ml<br />• Pine nuts, 25 g<br />• Black currants, dried, 25 g – 2 tbsp<br />• Ground cinnamon, 1 tsp<br />• Ground pimento, 1 tsp<br />• Dried mint, 2 tsp<br />• Black pepper, 1/2 tsp<br />• Sugar, 2 tsp<br />• Salt, 2 tsp<br />• 1 cup water, 200 ml<br />• Lemon juice, ½ lemon, 2 tbsp<br />• Dill, chopped, 1/2 cup<br />• Parsley, chopped 1/4 cup (optional)<br />• Lemon slices and extra virgin olive oil to garnish<br />Instructions:<br />1. Soak the rice in salted warm water for 1 hour, wash and rinse until the water comes out clear<br />2. Soak the vine leaves in water for 1 hour; wash, rinse and drain. <br />3. If using fresh / uncooked leaves or if they are not tender, blanch in boiling water for 2 minutes<br />4. Very finely chop the onions, use a mezzaluna if required<br />5. Heat up 100 ml olive oil in a pan and cook the pine nuts until slightly browned<br />6. Add the onions and cook for 15 mins while constantly stirring until soft and light brown<br />7. Add the rice and cook for 2 – 3 minutes while stirring gently<br />8. Add the currants and cook for 1 -2 mins<br />9. Add the spices: cinnamon, pimento, mint, black pepper, sugar and salt<br />10. Stir and mix to combine all the ingredients and add 1 cup hot water and 2 tbsp lemon juice<br />11. Cover the lid and cook until the water is absorbed<br />12. Turn off the heat and transfer the filling into a bowl / tray to cool down<br />13. Once cooled down, add the chopped dill and parsley and mix to combine and set aside<br />14. Layer the wine leaves, the shiny side facing down, rough side with the veins facing up<br />15. Cut off the tip of the stems and add 1 tbsp of the filling onto the middle of the leaves<br />16. Fold the sides of the leaves into the middle and roll the leave to wrap the filling into a cylinder<br />17. Place some empty wine leaves on the bottom of a large pot and drizzle a little bit olive oil<br />18. Layer the sarmas into the pot and add couple of lemon slices on top<br />19. Cover with a heavy plate that fits in the pot and gently press down<br />20. Add 50 ml olive oil on top and add hot water until the wrapped leaves are slightly submerged (about 300 ml) <br />21. Cover the lid and turn on the heat and once boiling switch to low heat and cook 40 – 45 mins <br />22. Let it rest for at least 15 mins before serving or serve cold<br />23. Garnish with lemon slices and drizzle of extra virgin olive oil before serving<br /><br />*Disclosure: Some of the links above are affiliate links. This means that, at zero cost to you, I will earn an affiliate commission if you click through the link and finalize a purchase.<br />...<br /><a href="https://www.youtube.com/watch?v=mab-eFJmrhA" target="_blank" rel="nofollow">https://www.youtube.com/watch?v=mab-eFJmrhA</a>