Authentic Turkish Stuffed Grape Leaves with Olive Oil (Zeytinyağlı Yaprak Sarması)
The pinnacle of Ottoman-Turkish cold meze: tender vine leaves tightly rolled around fragrant spiced rice cooked with pine nuts, currants, cinnamon, fresh mint, and Aegean extra virgin olive oil.
Ingredients
Ingredients
Step-by-Step Method
Sautéing Onions
Finely dice onions and gently sauté in olive oil until soft and translucent.
Adding Tomatoes
Stir in grated ripe tomato and cook for 2 minutes.
Toasting Rice
Add rinsed and drained Baldo rice; toast gently with the onions for 2-3 minutes.
Adding Aromatics
Stir in pine nuts, currants, ground cinnamon, dried mint, black pepper, sugar, and salt.
Fresh Herbs
Remove from heat and fold in finely chopped fresh parsley and mint. Let cool completely.
Soaking Leaves
Rinse brined grape leaves in warm water to wash away excess salt, then drain.
Rolling the Leaves
Lay each leaf flat, place a teaspoon of filling in the center, fold sides in, and roll tightly into pencil-thin rolls.
Pot Layering
Line the bottom of a heavy pot with unused or torn leaves to protect the rolls.
Arranging Rolls
Pack the stuffed leaves tightly side by side in layers in the pot.
Olive Oil & Broth
Drizzle generous extra virgin olive oil, lay lemon slices on top, and add hot water.
Simmering
Place a heatproof plate over the rolls to keep them submerged. Simmer over low heat for 45 minutes.
Cooling & Serving
Let cool completely in the pot to room temperature before serving with fresh lemon slices.
Chef's Tips & Tricks
Line the bottom of your pot with torn or thick grape leaves to prevent sticking and add a sliced lemon on top to impart a bright citrus glaze.