Sarma
sarma becomes a Turkish stuffed grape leaves with currants and pine nuts with grape leaves, rice, onion, currants. The finished dish has silky leaves wrapped around aromatic rice with sweet currants, making it suited to room-temperature mezze platter.
π Recipe adapted from Wikidata (Dish)
π¨βπ³ Instructions
Soften onions in olive oil, then stir in rice, currants, pine nuts, herbs, and spices.
Wrap the filling tightly in grape leaves.
Layer rolls in a pot with lemon slices and olive oil.
Simmer gently and cool in the cooking liquid before serving.
π· Perfect Pairings
Complete your meal with these
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