Stuffed Vine Leaves in Olive Oil.

The Story

Zeytinyağlı yaprak sarma is the most patient and elegant dish in Turkish table culture. Rolling each leaf, arranging them in the pot and waiting for them to cool — these rituals elevate it beyond the ordinary.

1. 01

   Sauté onion in olive oil until soft. Add pine nuts and cook until lightly golden.

2. 02

   Add rice and stir 2 minutes. Mix in cinnamon, allspice, dried mint, salt and pepper.

3. 03

   Stir in currants and parsley. Remove from heat and cool.

4. 04

   Lay each vine leaf shiny side down. Place 1 tsp filling near the base, fold in sides and roll tightly.

5. 05

   Line the pot base with any torn or extra leaves. Arrange rolls tightly in layers.

6. 06

   Pour olive oil, lemon juice and water over.

7. 07

   Press down with a heavy plate and cover. Cook over low heat for 45–50 minutes.

8. 08

   Serve warm or cold with lemon wedges.