Sarma

Preparation

1. 01

   sauté over medium heat

   Finely dice the onions. Heat half the olive oil in a large skillet and sauté the onions until golden.

2. 02

   sauté over medium heat

   Add the pine nuts and sauté for 1-2 minutes, then add the washed rice. Stir and cook for 2-3 minutes until the rice becomes translucent.

3. 03

   Brief sauté

   Add the tomato paste and sauté for 1 minute. Add the currants, salt, black pepper, allspice, and cinnamon. Remove from heat and let cool.

4. 04

   Mixing

   Add the finely chopped dill, mint, and parsley to the cooled filling and mix well. Squeeze in the juice of half a lemon.

5. 05

   Preparation

   Rinse the brined leaves under cold water to remove excess salt. Lay the leaves flat on a work surface with the shiny side facing down. Trim the stems with scissors.

6. 06

   Rolling

   Place about 1 tablespoon of filling along the wide edge of each leaf. Fold in the sides and roll tightly. Be careful not to roll them too tightly or too loosely.

7. 07

   Assembling

   Arrange the remaining lemon slices and leaf stems on the bottom of the pot. Pack the rolled leaves tightly side by side in a circular pattern.

8. 08

   Adding liquids

   Drizzle the remaining olive oil over the rolls. Add the hot water and lemon juice. Cover with a plate to keep the rolls from unraveling.

9. 09

   cook over low heat

   Cook over low heat for 45-50 minutes. Continue cooking until the rice is tender. Remove from heat and let cool in the pot.

10. 10

    serving

    Once the rolls have cooled completely, carefully remove them from the pot. Garnish with lemon wedges and fresh dill before serving.