20-Min Crispy Yaprak Sarma with Pickled Sides
Tender grape leaves wrapped around herbed rice and pine nuts, pan-fried until edges crisp, served with tangy pickled peppers, ginger, and roasted potatoes. Turkish comfort in under 20 minutes.
- Total time
- 20 min
- Servings
- 2
- Calories
- 425
- Protein
- 9g
Ingredients
- 1 jar (about 16 oz) jarred grape leaves in brine
- 1 cup cooked white rice, cooled
- ¼ cup pine nuts
- 3 tbsp fresh dill, chopped
- 2 tbsp fresh mint, chopped
- ¾ cup pickled yellow peppers
- ½ cup pickled ginger
- 1.5 cups roasted potatoes, halved
Instructions
- 1
Drain grape leaves and rinse under cold water to remove excess brine. Pat dry with paper towels.
- 2
Combine cooled rice, pine nuts, dill, mint, salt, and pepper in a bowl. Mix gently until fragrant.
- 3
Lay a grape leaf flat. Place 2 tablespoons filling on the lower third, fold sides in, then roll tightly.
- 4
Repeat with remaining leaves until you have 8-10 rolls. Heat olive oil in a large skillet over medium heat.
- 5
Sear rolls seam-side down for 3 minutes until edges turn golden and crisp. Flip and cook 2 minutes more.
- 6
Divide rolls onto plates with pickled peppers, ginger, and roasted potatoes. Serve warm with lemon wedges.
Tools you’ll need
- cutting board
- large bowl
- large skillet (12-inch)
- paper towels
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