Yalanchy Sarma (Stuffed Vine Leaves) is a traditional Armenian recipe for a classic vegetarian dish of vine leaves stuffed with a mix of onions and rice flavoured with lemon juice and parsley befoe being boiled in a pot before being allowed to cool and served. The full recipe is presented here and I hope you enjoy this classic Armenian version of: Stuffed Vine Leaves (Yalanchy Sarma).
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
Ingredients:
280g (about) vine leaves
For the Filling:
120ml extra-virgin olive oil
60ml vegetable oil
1.1kg onions, chopped
1 tbsp sea salt
1/4 tsp freshly-ground black pepper
1/4 tsp cayenne pepper
150g long-grain rice, washed and drained
360ml water
120ml freshly-squeezed lemon juice
1 tbsp pine nuts
75g fresh parsley, chopped
1 tbsp dried dill
Method:
Add the oils to a large saucepan or flame-proof casserole (about 4l). When the oil is hot stir-in the pine nuts and onion. Mix well to combine then season with salt, black pepper and cayenne pepper. Continue cooking over medium heat, stirring all the while, until the onion is soft but not coloured (about 6 minutes). Stir-in the rice and mix well to coat in the oil then add the water and bring to a simmer. Continue cooking for 15 minutes, stirring frequently then add the lemon juice and stir to combine.
Take the mixture off the heat and transfer the ingredients into a bowl. Meanwhile, line the base of a large (about 41) heat-proof casserole with vine leaves. Now prepare the stuffed fine leaves.
Trim the stems from the leaves then arrange vein side up. Add a tablespoon of the rice mix near the stem end of the leaf. Lift the stem end and fold over now fold in the sides and tightly roll the leaf to form a cigar or sausage shape. Place this, open end down at the side of the casserole dish. Continue filling and rolling the leaves and arrange them end to end in the pot so they form a tightly-packed spiral. When you have finished one layer begin a second layer, placing he filled vine leaves in the dents between the rolled leaves of the layer below.
When all the filling has been used up add 500ml water then cover the pan with an inverted plate which just fits over the contents. Bring to a boil then reduce to a gently simmer and cook for 30 minutes. Take off the heat and set aside to cool for 15 minutes.
Drain the pan then carefully remove the vine leaf packages and pack into a shallow serving dish (use the same spiral arrangement method). Cover and transfer to a refrigerator.
The sarmas can be served either cold or at room temperature and are traditionally garnished with lemon wedges and sprigs of parsley.
)
Click on the image, above to submit to Pinterest.