- 150 ml Sunflower oil
- 100 g Onions
- 100 g Carrots
- 2 cloves of Garlic
- 300 g Rice
- 2 tsp Salt
- 1 tsp Black pepper
- 1 tsp Red pepper
- 1 tsp Savory
- Vine leaves
- 600 ml Water
With freshly picked vine leaves from the garden we open this pot of deliciousness. So tender and so fragrant – meet our stuffed vine sarmas. Little green treasures of the spring. Soo Tasty with Soo Foodies!
- Fold the sarmas in hand or on chopping board
- You may change the filling by adding mushrooms and/or mince meat to the rice or completely substitute with lentils or groats, for example
- You can use conventional pot or boil sarmas. In this case, use a lid to prevent popping them out during boiling
- Freeze some vine leaves for the winter to enjoy this meal once again
Heat 100 ml of the sunflower oil in frying pan. Add the onions and the carrots and fry them for couple of minutes. Add the garlic and stir.
Combine with the rice and stir again for a minute. Add 400 ml water, flavor with all the spices and mix well. Continue frying for another 5 minutes. Remove from the hot plate and leave aside until rice fully absorbs the water.
Take clay pot and the vine leaves. Cover its bottom and sides with empty leaves. To stuff the sarma, take one vine leaf and place inside of it 1 table spoon of the rice filling. Fold tight and put it in the clay pot with the border edge down. Repeat with the remaining filling and the leaves. Carefully pack all the sarmas in.
Add 50 ml sunflower oil over and sprinkle with some salt as well. Pour 200 ml water and finish with some more vine leaves. Close the lid and put the clay pot in cold oven. Turn on 200 C and cook for 1 hour.