Zeytinyağlı Yaprak Sarma — Olive-Oil Stuffed Vine Leaves

Zeytinyağlı yaprak sarma wraps tender vine leaves around fragrant rice, onion, herbs, and warm spices. It is cooked slowly with olive oil and lemon, then served cool as a meze or vegetable course.

MAKES 35–40 | PREP 45 MIN | COOK 50 MIN

INGREDIENTS

• 250 g brined vine leaves

• 250 g short-grain rice, rinsed

• 2 onions, finely diced

• 120 ml extra-virgin olive oil, divided

• 2 tbsp pine nuts, optional

• 2 tbsp currants, optional

• 1 tsp each dried mint and allspice

• ½ tsp cinnamon

• ½ bunch each dill and parsley, chopped

• Juice of 1 lemon

• Salt and black pepper

METHOD

1. Rinse the leaves well; blanch briefly if firm. Trim thick stems.

2. Soften onions in half the oil. Add pine nuts, rice, currants, spices, salt, and pepper; stir 2 minutes. Add 150 ml water and cook until absorbed. Cool, then add herbs.

3. Place a teaspoon of filling near the base of each leaf, fold the sides inward, and roll snugly.

4. Line a pot with spare leaves. Pack rolls seam-side down. Add remaining oil, lemon juice, and enough hot water to nearly cover.

5. Weight with a plate. Simmer very gently for 40–50 minutes.

6. Cool in the pot and serve at room temperature with lemon.

LANGUAGE NOTE

Because vine leaves are rolled, many Turkish cooks call this yaprak sarma; “dolma” remains widely understood abroad.