Indo-European Foods, Inc Recipe for Stuffed Grape Leaves (Dolma, Sarma)

Serving the New World Since 1966

(courtesy of Mrs. Alice Bezjian, Complete Armenian Cookbook.)

1 jar (1 pound) preserved Indo-European grape leaves
4 cups thinly sliced onions
1 cup olive oil
1 cup short-grain Cal-Rose rice
3/4 cup pine nuts
2 teaspoons tomato paste
2 teaspoons currants (optional)
2 cups minced parsley
1 teaspoon dried mint leaves
1 teaspoon sugar
1 teaspoon dried dill (optional)
6 tablespoons lemon juice
salt
black pepper
hot red pepper
3 cups water
lemon slices for garnish

Rinse the grape leaves in running hot water and remove the stems. Set aside.
To prepare the filling, in a heavy skillet, sauté the onions in the olive oil for about fifteen minutes. Stir in the rice and cook ten minutes longer. Add all the remaining ingredients, except the water and lemon slices. Place about a tablespoon of the filling along the stem end of each leaf, fold over the sides, and roll from the stem up to form a sausage-like roll. Cover the bottom of the pan with some leaves to prevent burning during cooking. Arrange the stuffed grape leaves side by side, stem side down in the pan, layer by layer. Put some leaves over the top layer. Place a heavy plate over the top to keep the grape leaves in place while cooking. Pour in the three cups of water. Bring to a boil over high heat. Reduce to low. Taste the cooking liquid for salt. Add more if necessary. Cook about thirty minutes or until done. Drain any remaining liquid but keep the plate in place until the rolls are cool to prevent discoloration and hardening of the leaves. Serve cold, garnished with lemon slices.

*This dish can be prepared a day before, covered and refrigerated.