Yaprak Sarma - Stuffed Grape Leaves
User Reviews
5
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Prep Time
45 mins
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Cook Time
1 hr
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Total Time
1 hr 45 mins
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Servings
60 pieces
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Calories
49 kcal
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Course
Side Dish, Main Course, Appetizer, Snacks
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Cuisine
Mediterranean, Greek, Middle Eastern, Turkish
Yaprak Sarma - Stuffed Grape Leaves
Description
Yaprak Sarma consists of grape leaves wrapped around a seasoned filling made from short-grain rice, sautéed onions, pine nuts, black currants, tomato paste, and a blend of spices including cinnamon, paprika, dried mint, and sugar. Fresh parsley and dill add herbal brightness, while lemon juice lends acidity. The leaves are gently cooked in a water and tomato paste sauce enriched with olive oil.
The grape leaves become tender yet hold together, enclosing the fragrant, slightly sweet and tangy rice mixture. The slow, gentle simmering prevents boiling, ensuring the leaves and stuffing cook evenly without breaking apart.
This dish may be served as a warm or cold appetizer or side dish, often enjoyed in Mediterranean and Middle Eastern cuisines. Its balance of textures and flavors makes it suitable for a variety of meals.
Preparing the rice filling and handling grape leaves in advance saves time. Caution is needed not to over-stuff the leaves to allow room for rice expansion. Leftover stuffed grape leaves store well refrigerated up to five days or can be frozen for up to three months.
Ingredients
- 400 g grape leaves (approx 60 - 70 leaves)
- 3 tablespoon extra virgin olive oil
- 3 onion finely chopped
- 50 g pine nuts
- 350 g short-grain rice
- 30 g black currant
- ½ tablespoon tomato paste
- 1 tablespoon salt (adjust it to your taste, use less or omit if your grape leaves are too salty)
- ½ teaspoon black pepper freshly ground
- ½ teaspoon cinnamon
- 1 teaspoon paprika
- 1 teaspoon dried mint
- 1 teaspoon sugar
- 1 cup water
- ⅓ cup lemon juice freshly squeezed
- 1 cup parsley chopped
- 2 tablespoon dill chopped
- few lemon slices
For Cooking Sauce
- 2 cups water
- 1 teaspoon tomato paste
- 1 tablespoon extra virgin olive oil
Instructions
Prepare the Grape Leaves
- If using fresh grape leaves, wash them thoroughly and blanch them in boiling hot water for a couple of minutes, until they are softened and easy to fold.
- Place them in a colander and let them cool down while you prepare the rice filling.
- If using jarred grape leaves in brine, remove them from the jar and rinse well.
- Let them drain in a colander while you prepare the rice stuffing.
Prepare the Rice Stuffing
- Rinse the rice under cold running water and then let it drain on a colander.
- Place a pan on medium heat and add 3 tablespoon of olive oil.
- Add the chopped onions to the pan and sauté until soft and translucent.
- Add the pine nuts and sauté until they turn slightly brown before adding the washed rice and black currants.
- Sauté the rice until they are totally dry and then add the tomato paste, salt, freshly ground black pepper, cinnamon, paprika, dried mint, sugar, 1 cup of water, and lemon juice, mix well, and cover the pan with a lid.
- Cook until the water evaporates, take the pan off the heat then add the parsley along with the dill. The rice shouldn't be fully cooked as it will continue cooking with the grape leaves.
- Stir the mixture and let it cool down for 10 minutes before stuffing the grape leaves.
Stuff and Roll the Grape Leaves
- Start preparing your dutch oven or cooking pot by layering it with broken/unused grape leaves. You can also use sliced tomatoes or potatoes to avoid the stuffed grape leaves touching the bottom of the pot from burning.
- Lay the leaf flat on a cutting board with the shiny side down. Place about 1 tablespoon of the rice filling and place in the center of the leaf, close to where the stem was.
- Fold the sides over the filling and roll, keep tucking the sides as you roll. Roll them tightly enough but not too tight, leaving enough room for the rice to expand as it cooks. Check the pictures above for more details.
- Arrange the stuffed grape leaves in rows neatly in your prepared dutch oven or pot. Place them seam-side down and cover the bottom of the pot without leaving any space.
- Layer a few slices of lemons on top of the arranged stuffed dolmas.
- Dilute 1 teaspoon of tomato paste with 2 cups of water and add a tablespoon of olive oil. Pour it over dolmas, until they are almost covered.
- Bring it to a boil and gently simmer on low heat for an hour, or until the leaves are softened and the rice is fully cooked.
- Let the dolmas rest before transferring on a serving plate.
Notes
- Prepare the rice stuffing and grape leaves up to a few days ahead and refrigerate in airtight containers.
- Avoid over-stuffing grape leaves as rice expands while cooking; roll leaves securely to prevent unwrapping.
- Arrange wrapped leaves tightly seam-side down in the pan for even cooking.
- Maintain a gentle simmer without boiling to prevent tearing and ensure tender texture.
- Store leftovers in an airtight container refrigerated for up to 5 days or frozen for up to 3 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 60pieces
Amount Per Serving
Calories 49 kcal
% Daily Value*
| Calories | 49kcal | 2% |
| Carbohydrates | 7g | 2% |
| Protein | 1g | 2% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 1mg | 0% |
| Sodium | 124mg | 5% |
| Potassium | 59mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 1929IU | 39% |
| Vitamin C | 4mg | 4% |
| Calcium | 31mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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