Yaprak Sarma (stuffed Grape Leaves With Lamb)
Yaprak Sarma is a traditional Tajik dish made with grape leaves stuffed with a flavorful mixture of lamb, rice, and spices. This dish is a popular choice for special occasions and gatherings.
Ingredients
- 1 pound ground lamb
- 1 cup long-grain rice
- 1 onion, finely chopped
- 1/4 cup fresh dill, chopped
- 1/4 cup fresh mint, chopped
- 1/4 cup olive oil
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 jar grape leaves, drained and rinsed
- 2 cups chicken broth
Instructions
- In a large bowl, mix together the ground lamb, rice, onion, dill, mint, olive oil, cumin, paprika, salt, and pepper.
- Place a grape leaf on a flat surface, shiny side down. Place a small amount of the lamb and rice mixture in the center of the leaf. Fold the sides of the leaf over the filling, then roll it up tightly.
- Repeat with the remaining grape leaves and filling.
- Place the stuffed grape leaves in a large pot, seam side down. Pour the chicken broth over the grape leaves.
- Cover the pot and cook over medium heat for 1 hour, or until the rice is cooked and the grape leaves are tender.
- Remove from heat and let the grape leaves cool slightly before serving.
Cooking & Preparation
- Preparation time:
- 30 minutes
- Cooking time:
- 1 hour
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 300 per serving
- Protein
- 15g
- Carbohydrates
- 25g
- Fat
- 12g
Supplies
Large bowl Large pot
Tools
Knife Cutting board Measuring cups and spoons
Serving suggestions
Serve the Yaprak Sarma with a dollop of yogurt and a sprinkle of sumac for a traditional Tajik meal.
Tips & tricks
Make sure to rinse the grape leaves thoroughly to remove excess salt before using them in the recipe.
Cost
$20