25-Min Lemon Yaprak Sarma with Rice
Tender grape leaves stuffed with seasoned rice, lemon, and herbs—rolled, steamed, and served warm with Turkish tea. No long simmer needed; a quick steam brings everything together in under 30 minutes.
- Total time
- 25 min
- Servings
- 4
- Calories
- 185
- Protein
- 3g
Ingredients
- 1 jar (about 16 oz) grape leaves (jarred, drained)
- 1 cup white rice (short-grain or arborio)
- 2 whole (zested + juiced, divided) lemon
- ½ medium yellow onion, finely diced
- ¼ cup fresh dill (or mint), chopped
- 2 tbsp tomato paste
- 1.5 cup warm water
Instructions
- 1
Stir rice, diced onion, dill, lemon zest, and a pinch of salt in a bowl until combined.
- 2
Rinse grape leaves gently under cool water to separate them.
- 3
Lay a leaf shiny side down, place 1 tbsp rice mixture at the center, fold sides in, roll tightly from bottom to top.
- 4
Repeat with remaining leaves and rice filling until you have 12–16 rolls.
- 5
Whisk tomato paste, lemon juice, and warm water in a large pot; nestle rolls seam-side down in the liquid.
- 6
Cover, bring to a simmer over medium, and cook 15 minutes until rice is tender and liquid mostly absorbed.
Tools you’ll need
- mixing bowl
- large pot with lid
- whisk
- serving platter
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