Sarma (Stuffed Grape Leaves)

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waivio_hivecooking2 months ago3 min read

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Immerse yourself in the vibrant and aromatic world of Albanian cuisine with this vegetarian version of Sarma. Homecook Gela Bulku crafts a delicious blend of rice, fresh vegetables, and spices, all lovingly wrapped in tender grape leaves. Perfect for a delightful vegetarian entrée, this dish not only captures the essence of traditional Albanian flavors but also provides a unique culinary experience.

Ingredients

🍇 1 jar of grape leaves, Orlando California Grape Leaves
🍚 2 cups of rice, preferably Tilda Basmati Rice
🌿 1 cup of fresh parsley, Organicgirl Premium Fresh Herbs
🍅 1 cup of diced tomatoes, use Hunt's Diced Tomatoes if fresh is unavailable
🧅 1 cup of chopped onions
🧄 1/2 cup of sliced scallions
🌿 1 bunch of fresh mint leaves
🌶️ 1/2 tablespoon of red pepper flakes, McCormick Red Pepper Flakes
🧂 1 teaspoon of salt
🍋 1/2 - 1 cup of lemon juice, Santa Cruz Organic Pure Lemon Juice
🫒 1 cup or less of olive oil, Filippo Berio Extra Virgin Olive Oil

Instructions

1- Prepare the Filling:

Rinse the rice until the water runs clear and drain it well.
In a large mixing bowl, combine the rice, parsley, tomatoes, onions, scallions, mint, red pepper flakes, and salt.
Mix these ingredients thoroughly to ensure even distribution of flavors.

2- Prepare the Grape Leaves:

Carefully remove the grape leaves from the jar and rinse them to remove excess brine.
Pat them dry with a kitchen towel.

3- Wrap the Sarma:

Place a grape leaf, shiny side down, on a clean surface.
Spoon about 1 tablespoon of the rice mixture into the center of the leaf.
Fold the sides of the leaf over the filling, then roll the whole leaf from bottom to top, tightly. Repeat this process with the remaining leaves and filling.

4- Simmer the Sarma:

In a large pot, arrange the stuffed grape leaves in tight rows.
Mix 1/2 cup of lemon juice with 1/2 cup of olive oil in a small bowl. Pour this mixture over the stuffed leaves.
Add enough water to cover the rolls.
Place a plate upside down over the grape leaves to keep them from unrolling while cooking.
Cover the pot with a lid and simmer over low heat for about 45 minutes until the rice is tender.

Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 65 minutes
Servings: 6
Calories: Approximately 300 kcal per serving
Proteins: 4g
Fats: 14g
Carbohydrates: 40g
Equipment:

Large pot with lid, e.g., Le Creuset Signature Round Dutch Oven
Mixing bowl
Kitchen towel

Cooking Tips:

Ensure the leaves are tightly wrapped to prevent the filling from spilling out.
Adjust the lemon and olive oil according to taste, balancing the acidity and richness of the dish.

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