Entree: Greece – Greek Pontic Cuisine – Σάρμα ➤ Sárma (Grape leaves stuffed with seasoned rice and minced lamb simmered in a lemony broth)

Serving Size: 6

Approximate Time

Prep 25 min

Cook 1 hr

Additional 10 min

Total 1 hr 35 min

Ingredients

- 40–50 preserved grape leaves, drained and rinsed
- 1 lb (454 g) ground lamb
- 1 cup (200 g) short-grain rice, rinsed and drained
- 2 tbsp (30 ml) olive oil, plus extra for drizzling
- 1 large onion, very finely chopped (about 8 oz / 225 g)
- 2 tbsp (30 ml) tomato paste
- 2 tbsp (18 g) pine nuts (optional)
- 2 tbsp (30 g) fresh dill, finely chopped
- 2 tbsp (30 g) fresh parsley, finely chopped
- 1 tbsp (15 g) fresh mint, finely chopped
- 1 tsp (5 g) ground allspice
- 1/2 tsp (2.5 g) ground cinnamon
- 1 tsp (5 g) salt, plus more to taste
- 1/2 tsp (2.5 g) freshly ground black pepper
- 1/4 cup (60 ml) lemon juice, plus 1 lemon sliced for layering
- 2 cups (480 ml) vegetable or chicken stock
- 2 tbsp (30 ml) olive oil for the cooking liquid

Instructions

1. In a skillet over medium heat, warm 2 tbsp (30 ml) olive oil and sauté the finely chopped onion until soft and translucent, about 6–8 minutes. Add the tomato paste and cook 1–2 minutes to caramelize slightly.
2. Add the ground lamb to the skillet and cook, breaking it up, until browned but not fully cooked through, about 4–6 minutes. Stir in the rinsed rice, pine nuts if using, dill, parsley, mint, allspice, cinnamon, salt, and pepper. Cook 2–3 minutes more so flavors meld; remove from heat and let the filling cool slightly.
3. Lay a grape leaf shiny-side down on a work surface with the stem end toward you. Place about 1–2 tbsp (15–30 g) of the filling near the stem end (adjust so rolls are uniform). Fold in the sides and roll tightly toward the tip to form a neat cylinder. Repeat until all filling is used.
4. Line the bottom of a wide, heavy pot with a few leftover or torn grape leaves (this prevents burning). Arrange the sarma seam-side down in tight concentric circles, packing them snugly in layers. Place lemon slices between layers and drizzle with 2 tbsp (30 ml) olive oil.
5. Mix the stock with the 1/4 cup (60 ml) lemon juice and pour over the sarma until just covered. Place a heatproof plate on top of the rolls to keep them submerged.
6. Bring to a gentle simmer over low heat, cover, and cook undisturbed for 45–60 minutes until rice is tender and leaves are soft.
7. Remove from heat and let sit, covered, 10 minutes before removing the weight and transferring sarma to a serving platter. Serve warm or at room temperature with extra lemon wedges.