Cold Sarma (Stuffed Grape Leaves)

Name: Cold Sarma (Stuffed Grape Leaves)
Prep time: 45 min
Cook time: 50 min
Total time: 155 min
Yield: 8 servings
Cuisine: Middle Eastern
Ingredients: 30-40 grape leaves in brine (or fresh tender blanched ones); 200 g round or medium-grain rice; 2 medium onions, finely chopped; 1 ripe tomato, grated or very finely chopped; 60 ml extra virgin olive oil; Juice of 2 lemons; 2 tbsp fresh chopped mint (or dried); 2 tbsp fresh chopped parsley; 1 tbsp toasted pine nuts or raisins (optional); 1 tsp seven spices / baharat (allspice, cinnamon, nutmeg); Salt and black pepper to taste; Warm water (as needed for cooking)

⏱ 2 h 35 min in total🔪 45 min prep🍳 50 min cooking🧊 60 min resting🍽 8 portiesMediumMiddle Eastern

Do you want to learn how to prepare authentic Cold Sarma or little wrapped grape leaves in the traditional Armenian style (yalanchi)? We teach you the exact step-by-step process to achieve a balanced filling of rice, fresh herbs, tomato, and extra virgin olive oil, perfumed with the citrus touch of lemon. Discover the secrets of pressing and slow cooking so they do not fall apart and remain tender and juicy. Follow our expert guide and add a fresh, elegant, and 100% homemade appetizer to your table at Recetop!

Ingredients

Measurements

🍽 8 servings

30-40 grape leaves in brine (or fresh tender blanched ones)
200 g round or medium-grain rice
2 medium onions, finely chopped
1 ripe tomato, grated or very finely chopped
60 ml extra virgin olive oil
Juice of 2 lemons
2 tbsp fresh chopped mint (or dried)
2 tbsp fresh chopped parsley
1 tbsp toasted pine nuts or raisins (optional)
1 tsp seven spices / baharat (allspice, cinnamon, nutmeg)
Salt and black pepper to taste
Warm water (as needed for cooking)

Method

1
Leaf treatment: Rinse the grape leaves with warm water to remove excess brine. If they are fresh, give them a quick 2-minute boil. Trim the thick stems.
2
Filling preparation (Yalanchi): In a bowl, mix the well-washed raw rice with the onion, grated tomato, half of the olive oil, half of the lemon juice, the chopped herbs, spices, salt, and pepper.
3
Assembly: Spread each leaf on a board with the dull side facing up and the veins visible. Place a teaspoon of filling in the lower center, fold the base upward, then the sides inward, and roll into a firm cylinder without squeezing too much (the rice expands when cooked).
4
Arrangement in the pot: Cover the bottom of a heavy pot (saucepan) with torn leaves to protect the rolls. Arrange the sarmas tightly together, layer upon layer.
5
Cooking and pressing: Drizzle with the remaining olive oil, lemon juice, and warm water until the rolls are just covered. Place an inverted flat plate on top so they do not float. Cover the pot and cook over minimum heat for 45-50 minutes.
6
Cooling and resting: Let them cool completely in the pot within their cooking liquid so they absorb all the flavor before handling. Serve cold with lemon slices.