Dolma, Sarma or Stuffed Vine Leaves
It's called many things dolma, sarma or stuffed wine leaves. I have tested this recipe many times thanks to the bags of fresh wine leaves my brother carried from Istanbul.
This is the version that is vegan with rice and herb filling.
3 medium onions (about 350gr)
150 ml extra virgin olive oil
2 tablespoon pine nuts
1 teaspoon fine salt
1 1/2 teaspoon caster sugar
240gr easycook long grain rice, washed and drained
1 1/2 cup water
2 tablespoon blackcurrants
1 bunch 25gr dill chopped finely
1 bunch 25gr parsley chopped finely
15 mint leaves chopped finely
1 teaspoon cinnamon
1/2 teaspoon allspice
1/2 teaspoon blackpepper
2 tablespoon lemon juice
1/2 lemon sliced
About 100 wine leaves in brine (washed and soaked in cold water for couple of hours otherwise they maybe too salty)
1. Heat the olive oil in a pan with a lid then add the onions along with pine nuts. Put the lid on and cook on low heat for 20 minutes until the onions are cooked and look translucent.
2. Add the rice to the pan along with sugar and salt and cook stirring for 2 minute.
3. Add water and blackcurrants to the pan and bring to boil. Simmer for 10-15 until all the water is absorbed by the rice.
4. Turn off the heat and add the chopped herbs and spices along with lemon juice. Stir well and close the lid, leave to rest fro 15 minutes.
5. Lay 3 of the wine leaves at the bottom of a pan, if you can find any torn that would be good. if your eaves have stems you can cut them and put the at the bottom of the pan to add extra flavour.
6. Place one vine leaf with the shiny side down on a flat surface and add 1 tsp of the filling that is shaped like a sausage at the bottom stem end. Fold the stem side of the leaf over the filling and bring the two sides in towards the centre and roll. Here is a link to video showing how to do.
7. Place the dolmas in the pan snugly, top with lemon slices and add 300ml water. Put a side plate on top of the dolmas as a weight to keep them in place when cooking.
8. Bring it to boil and simmer with closed lid for 30 minutes.
These are best when kept in the fridge after cooking and served next day after brining to room temperature.