Yalanche sarma (grape leaves)

undated

Cooking, Armenian
Cooking (Vegetables)
Rice

recipe cards

Armenians of Whitinsville

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text

aw01_45

YALANCHE SARMA
Grape Leaves

3 cups rice
9 cups onions (chopped)
1 3/4 cups olive oil
1 tblsps. sugar
1 1/2 tblsps. allspice
1 green pepper (chopped very small)
1/2 cup tomatoes (crushed)
Parsley (fresh chopped)
Dill (dry)
Salt & Pepper
Lemon juice (to taste) 3 lemons
Mint (optional) (dry)
Ground red pepper (opt)

Saute onions in oil until limp.
Add rice (uncooked), parsley, sugar, green pepper, tomatoes, mint, salt, pepper, allspice, dill & lemon juice. Take off heat.

Wrap in leaves that have been rinsed off in warm water. Place a metal rack on bottom of pan, then place wrapped leaves on top. Place a dish over wrapped leaves. Add hot water to rise to level of the wrapped leaves. Pour a little olive oil & lemon juice in pan. Cook about 1 to 1 1/2 hrs.

(Add water as needed.) Let cool in pan. Place in platter & garnish with lemon slices & oil.