Lozovi Sarmi (Lenten Vine Leaf Sarmi)
Bulgaria's meatless summer sarmi - grape leaves wrapped tightly around a filling of rice, onion, and herbs, simmered until the leaves turn tender - using fresh grape leaves in summer instead of the sauerkraut used for winter sarmi is what gives these their bright, slightly tart, herbal flavor instead of the deeper, tangier winter version.
⏱ 75 min🍽 6 servings
lunchvegetarianvegan
Ingredients
- •40 grape leaves, fresh or jarred
- •1 cup rice
- •1 onion, finely chopped
- •1/4 cup vegetable oil, divided
- •2 tbsp dill, chopped
- •2 tbsp parsley, chopped
- •1 tsp paprika
- •2 cups water
- •1 tbsp lemon juice
- •Salt to taste
- •Pepper to taste
Steps
- 1.If using fresh grape leaves, blanch them in boiling water for 1-2 minutes until pliable, then drain. If using jarred leaves, rinse well to remove excess brine.
- 2.Heat half the oil in a pan and sauté the onion for 5 minutes, until softened.
- 3.Stir in the rice, paprika, dill, parsley, salt, and pepper, and cook for 1-2 minutes to coat the rice in the oil - the rice stays raw here and finishes cooking as the sarmi simmer.
- 4.Lay a grape leaf flat, vein-side up, with the stem end toward you. Place a small spoonful of filling near the stem end, fold the sides in over the filling, then roll up tightly toward the tip of the leaf.
- 5.Line the bottom of a pot with a few torn or extra leaves to prevent sticking, then arrange the rolled sarmi snugly in layers in the pot.
- 6.Pour the water, remaining oil, and lemon juice over the sarmi, then place a small plate directly on top to keep them from unrolling as they cook.
- 7.Bring to a simmer, then cover and cook on low heat for 45-50 minutes, until the rice is tender and the leaves are soft.