Lemony Rice Sarma (stuffed grapeleaves)

Lemony Rice Stuffed Grapeleaves (Yalanchi Sarma)

This is used as an appetizer to be served cold or at room temperature

Prepare all ingredients beforehand and allow at least 2½ hours. 

Rice Filling
1 cup rice (long grain par boiled)
½ cup pure olive oil
¼ cup veg. oil
2½ lbs. onions (chopped approx. 5 heaping cups)
1 tbsp. salt
¼ tsp. black pepper
¼ tsp. red pepper
1½ cups water
½ cup fresh lemon juice
1 tbsp. Pine nuts ½ cup chopped fresh parsley (optional)
1 tbsp. dried dill or (optional)

Heat oil in a 4-quart saucepan. Add onions wait till they begin to sizzle. Add the Pine nuts and mMix well. Stir in salt, black and red pepper.
Cook over medium heat stirring constantly so onions do not brown.
Add rice, mix well.
Add chopped parsley and dill mixing well.
Add 1½ cups water and cook approximately 15 minutes, stirring often to avoid scorching.
Add lemon juice. Mix well and remove from heat and allow to cool down.

Line the bottom of another 4-quart pan/pot with grape leaves. (This will prevent the bottom from scorching)

Wrapping leaves: (1 cup rice mixture to 9 ounce jar of grape leaves)

Cut stems off leaves and smooth out the leaves making sure the veiny side is facing up.
Mix rice occasionally so oil will be evenly distributed. Fill grape leaves with 1tablespoon of the rice mixture each placing the row of rice along the bottom of the leaves.  Fold the bottom part of the leaves over the row of rice, then fold the two sides over and roll the leaves firmly so that the final product looks like wet cigars.

Lay wrapped grape leaves end to end in circle in bottom of pan, covering first the bottom, then start 2nd row continuing in circle pattern. when all wrapped leaves are arranged in pan, add 2 cups of water and cover pan with inverted 10" plate over sarmas and cook until it comes to a boil.
Reduce heat and cook ½ hour longer. Allow the sarmas to rest 15 - 20 minutes. Remove the plate and allow the sarmas to cool.

Using same system of arranging in cooking pan, transfer the rolled leaves carefully and place on shallow serving platter OR place shallow serving dish over top of pan/pot, hold firmly by both handles and quickly invert away from you with a good firm twist of your wrists, without disturbing the rows of sarmas.   Cover with plastic wrap and refrigerate.

Prior to serving garnish with lemon wedges and parsley sprigs.

Makes approximately 50 - 60 sarmas