Zeytinyağlı Yaprak Sarma (Vine Leaves with Rice and Pine Nuts)
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Ingredients
- 250 g vine leaves in brine
- 150 g short grain rice
- 1 onion, finely chopped
- 30 g pine nuts
- 30 g sultanas
- 80 ml olive oil
- 1 lemon, juiced
- 1 tsp dried mint
- 300 ml vegetable stock
Nutrition (per serving)
- Calories
- 415 kcal
- Protein
- 5.6 g
- Carbohydrate
- 41.6 g
- of which sugars
- 8.4 g
- Fat
- 24.3 g
- of which saturates
- 3.1 g
- Fibre
- 4.7 g
- Salt
- 4.01 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Rinse the vine leaves well under cold water to remove excess brine and pat dry.
- 2
Heat half the olive oil in a pan and cook the onion for 6 minutes until soft, then stir in the short grain rice, pine nuts, sultanas and dried mint and cook for 1 minute.
- 3
Add 150ml water, cover and simmer for 10 minutes until the rice has absorbed most of the liquid but is not fully cooked; leave to cool slightly.
- 4
Lay a vine leaf flat, vein-side up, place a teaspoon of the rice mixture near the stem end, and roll up tightly into a small cigar shape, tucking in the ends. Repeat with the remaining leaves and filling.
- 5
Pack the rolls tightly into a pan, pour over the vegetable stock, remaining olive oil and lemon juice, and weigh down with a small plate.
- 6
Cover and simmer gently for 40 minutes until the rice is tender.
- 7
Leave to cool to room temperature before serving.
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