Traditional Postni Lozovi Sarmi (Lenten Stuffed Grape Leaves)

Съставки

• Grape leaves (fresh or brined)40-50 leaves
• Rice (short or medium grain)1 cup
• Onion1 medium
• Fresh dill1/2 cup, chopped
• Fresh mint1/4 cup, chopped
• Parsley1/4 cup, chopped
• Vegetable oil1/4 cup
• Water2 cups
• Saltto taste
• Black pepperto taste
• Lemon juice (optional, for serving)to taste

Стъпки

1. 1

   If using brined grape leaves, rinse them thoroughly and soak in warm water for 30 minutes. If using fresh, blanch them in boiling water for 1-2 minutes until pliable. Drain and set aside.

2. 2

   Finely chop the onion and sauté in vegetable oil until translucent.

3. 3

   Add the rice to the sautéed onion, stir for a minute, then add chopped dill, mint, parsley, salt, and pepper. Stir well.

4. 4

   Add about 1/2 cup of water to the rice mixture and cook until the water is absorbed, stirring occasionally. Let the filling cool slightly.

5. 5

   Lay a grape leaf flat, shiny side down, with the stem end towards you. Place about 1-2 tablespoons of filling near the stem end.

6. 6

   Fold the sides of the leaf inwards over the filling, then roll tightly from the stem end towards the tip.

7. 7

   Arrange the rolled sarmi snugly in a heavy-bottomed pot, seam-side down, in layers. You can line the bottom of the pot with extra grape leaves or stems to prevent sticking.

8. 8

   Pour the remaining 1.5 cups of water over the sarmi. Add a plate on top to keep them submerged and prevent them from unraveling during cooking.

9. 9

   Bring to a boil, then reduce heat to low, cover, and simmer for 45-60 minutes, or until the rice is cooked and the leaves are tender.

10. 10

    Let the sarmi rest for 10-15 minutes before serving. Serve warm, optionally with a drizzle of lemon juice.