Sarma (Turkish Stuffed Grape Leaves)

Sarma is one of the most beloved dishes in Turkish cuisine, featuring grape leaves stuffed with a fragrant mixture of rice, herbs, and spices. These delicate rolls are simmered in olive oil and lemon juice until tender. Served warm or cold, sarma is a staple meze and a centerpiece at family gatherings and festive meals across Turkey.

Ingredients

• 1 jar (about 50) grape leaves (fresh or preserved)
• 1 ½ cups short-grain rice
• 2 medium onions, finely chopped
• 3 tbsp olive oil (plus more for drizzling)
• 1 tbsp tomato paste
• 2 tbsp pine nuts (optional)
• 2 tbsp currants (optional)
• 1 tsp ground allspice
• ½ tsp cinnamon
• Salt & black pepper, to taste
• 2 tbsp fresh dill, chopped
• 2 tbsp fresh mint, chopped
• 3 tbsp fresh parsley, chopped
• Juice of 2 lemons (plus extra for serving)
• Hot water (as needed)

Directions

1. Prepare the grape leaves:
2. If using fresh leaves, blanch them in boiling water for 2–3 minutes until softened.
3. If using jarred leaves, rinse well to remove excess brine.
4. Make the filling:
5. In a pan, heat olive oil and sauté onions until translucent.
6. Add rice and stir for 2–3 minutes.
7. Mix in tomato paste, pine nuts, currants (if using), and spices.
8. Pour in 1 cup hot water and simmer until rice absorbs the liquid (about 7–8 minutes).
9. Remove from heat, stir in fresh herbs (dill, parsley, mint). Let cool.
10. Roll the sarma:
11. Place a grape leaf shiny side down.
12. Add 1–2 teaspoons of filling near the stem end.
13. Fold sides over filling and roll tightly into a cigar shape.
14. Repeat with remaining leaves and filling.
15. Cook the sarma:
17. Line the bottom of a large pot with torn or extra grape leaves (to prevent sticking).
19. Arrange rolled sarma tightly in layers.
20. Mix lemon juice, olive oil, and enough hot water to cover the sarma. Pour over.
21. Place a heatproof plate on top to keep them from unrolling.
22. Cover and simmer gently for about 1 hour until rice is fully cooked.
23. Serve:
24. Let cool slightly before serving. Drizzle with extra lemon juice and olive oil if desired.
25. Enjoy warm or at room temperature.