Yalanchi Sarma

Description

Stuffed Grape Leaves (makes 50)

1 cup small grain rice
1-1/2 cups chopped onions
1/2 cup olive oil
1-1/2 to 2 tsp. tomato paste
1/4 cup chopped parsley
3 Tbsp. lemon juice
1/4 cup chopped pine nuts (pignoli nuts)
1/4 tsp. black pepper
1/8 tsp. allspice
1/8 tsp. cinnamon
1 tsp. salt
water
grape leaves

Heat the olive oil until it begins to smoke.
Then lower heat, add chopped onions & saute for
a few mins. Do not let it brown. Add rice,
pignolia nuts or chopped walnuts, tomato paste,
salt, lemon juice, half a cup of water.

Turn heat off, add black pepper, allspice, cinnamon
and parsley to the rice & mix well. Cool.

Now take the grape leaves one by one, place flat
& put a small amount of rice filling & wrap it
turning the corners in. Line them in a pan as you
roll them. When finished, place a flat plate on
top for weight & put some water (just enough to
cover sarma). Add an extra 1/3-1/2 tsp. salt in
this water. Bring to a quick boil, then lower heat.
Cook about 3/4 hour. Cool & insert pan.