Yolangi Sarma (Rolled Grape Leaves In Olive Oil)

1. 1

   cook onions with olive oil until all water from onions is absorbed

2. 2

   wash rice in cold water and rinse in a colander to remove all water

3. 3

   add rice into rice mixture and cook for 5 minutes

4. 4

   roasted pine nuts (I put on top of stove in a small sauce pan with one tablespoon butter. Watch carefully because they can brown quickly. put on low heat until they are golden brown and then immediately take off heat)

5. 5

   mix in pinced parsley , roasted pan nuts, ground allspice cinnamon and salt and pepper into onion mixture

6. 6

   let onion mixture cool

7. 7

   roll grape leaves tightly with onion filling

8. 8

   put a flat layer of grape leaves at the bottom of pan ( I use a 10 quart pan). this will prevent the rolled grape leaves from burning

9. 9

   place rolled gape leaves close together in the pan

10. 10

    cover with one cup of water and juice of one lemon

11. 11

    cover with a heat heat resistant plate to hold rolled grape leaves tightly together

12. 12

    bring to boil and then lower heat and simmer for one hour (check after 45 minutes to make sure you don't need to add more water)

13. 13

    when all water is absorbed , turn off heat, and let grape leaves cool

14. 14

    place in refrigerator util cold... do NOT take the plate off the grape leaves until they are cold otherwise they will discolor)

15. 15

    Carefully remove grape leaves from pot and place on a plate in a concentric pattern. . garnish with lemon slices.

* Per serving · 4 servings · Values may vary.