Cooked - Armenian Sarma / Stuffed Grape Leaves

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Armenian Sarma / Stuffed Grape Leaves

60.0

1 jar grape leaves in brine

Filling

2 cups long grain white rice, washed and drained

1 cup pine nuts

1 large ripe tomato, puréed (or ½ cup crushed tomato)

1 head of parsley, washed and finely chopped

3 cups chopped white onion

3 tablespoons tomato paste

2 tablespoons hot-pepper paste

¾ teaspoon black pepper (or to taste)

¾ teaspoon salt (or to taste)

¾ teaspoon Aleppo pepper (or to taste)

1 tablespoon pomegranate molasses

Cooking bath

1 ½ cups of olive oil

1 cup lemon juice

Water

Rinse grape leaves and soak, repeat 2-3 times. Drain leaves. Set aside imperfect leaves to line your pot.
Mix olive oil and lemon juice . Set aside.
Combine all filling ingredients. Taste for seasoning.
With a paring knife, remove the small tough stem from the grape leaf and place shiny side down. Add a heaping teaspoon of filling to the bottom of the leaf, close to the stem. Fold up one bottom of the leaf, followed by the other.Fold in sides and gently, but firmly roll while tucking in the sides.
Align Sarma rolls closely along the bottom of a heavy pot that has been lined with the imperfect leaves. Keep layering Sarma in opposing directions.
Add another protective barrier of leaves to the top. Pour over the olive oil and lemon bath and add just enough water to submerge your rolls. Place a heat-proof dinner plate on top to hold the Sarma in place while cooking. Place a lid on top. (I allow steam to escape.)
Bring to a boil and then lower heat to low, allowing it to simmer for 60 minutes.
Test the Sarma to ensure rice and leaves are cooked through.
Remove from heat and allow to cool.
Cool in refrigerator, then serve.

Course🍤Appetizer

Diets🌱Vegan...

Category🫑Stuffed Dish

CuisineArmenian

Occasions🎉Celebration📆Everyday

Season🔁Year-round

DifficultyMedium ⏰ 1h30m

Created 99 weeks ago

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