Yaprak sarma (stuffed vine leaves) recipe

Method

1. Prepare the leaves

   Blanch the leaves in boiling water for 3 minutes and drain. Trim off the stalks. Keep any torn leaves to line the bottom of the pan.

   3 min timer

2. Cook the filling

   Soften the onions in half the olive oil, add the pine nuts and stir until they colour. Add the rice, currants, spices, salt and sugar and fry for 3 minutes, then add half a glass of hot water and let it absorb.

   15 min timer

3. Roll

   Let the filling cool and mix in the herbs. Lay a leaf vein side up, put a little filling at the stem end with the tip of a spoon, fold in the sides and roll into a loose parcel about as thick as a finger.

4. Pack the pan

   Line the base of the pan with the torn leaves. Pack the sarma in tightly. Add the remaining olive oil, the hot water and the juice of one lemon, then press a plate upside down on top.

5. Simmer gently

   Once it boils, turn the heat to its lowest. Cook until the rice is tender, testing one to check.

   40 min timer

6. Cool in the pan

   Leave to cool completely in the covered pan, then rest in the fridge. Serve with lemon wedges.