Summer Sarma

Cook on stovetop. Yields 30-35 sarma. Watch our video here.

Recipe provided by Taline Sarian

Dietary Notes

Dairy free, gluten free, nut free, peanut free, vegetarian, vegan

What you’ll need

• 3 onions (finely chopped)

• 1 cup (240 mL) rice (uncooked)

• 1 cup (240 mL) olive oil

• 2 tablespoons (30 mL) fresh dill

• 1 teaspoon (5 mL) dried mint

• ½ teaspoon (2.5 mL) black pepper

• 1 teaspoon (5 mL) sugar

• ½ teaspoon (2.5 mL) salt (and more to cook)

• 30-40 grape leaves

• ½ lemon, juiced, and the rind

• 1 cup (250 mL) water

Steps

1. Combine the chopped onion, rice, olive oil, dill, mint, pepper, sugar, and ½ teaspoon of salt in a bowl

2. In the bottom of a deep pot, layer grape leaves to cover the bottom of the pot

3. Take one grape leaf and spoon 1-2 scoops of the rice mixture into its center, based on the size of the leaf. You want as much rice as it will be easy to roll the leaf up.

4. Fold the sides of the leaf over the rice, and then roll the leaf into a cylinder so that the rice is completely covered inside.

5. Set the grape leaf aside and repeat steps 3 and 4 until all of your grape leaves are filled and rolled. If a leaf rips, add a second leaf on top of the ripped section and then roll your rice into the two leaves.

6. Put your grape leaf rolls into the pot, and add lemon juice, lemon slices, and 1 cup of water to the pot.

7. Cover the grape leaf rolls inside the pot with any leftover leaves. If you’re out, use parchment paper. Put a heavy plate on top of the leaves to keep them from rising in the water.

8. Cook covered on low heat for 30 minutes.

9. Once cooked, remove the sarma from the pot and serve cold.