Classic Turkish Stuffed Grape Leaves Recipe (Yaprak Sarma)

Turkish stuffed grape leaves (Yaprak Sarma) are a beloved dish in Turkish cuisine. These tender grape leaves are stuffed with a delicious mixture of rice, herbs, and spices, and then carefully rolled into small bundles. Often served as an appetizer or side dish, they’re aromatic, flavorful, and perfect for any occasion. Here’s how to make this classic Turkish stuffed grape leaves recipe from scratch.

What You’ll Need:

• 1 jar of grape leaves (about 40-50 leaves), rinsed and drained (or fresh grape leaves, if available)

• 1 cup rice (preferably short-grain)

• 1 medium onion, finely chopped

• 1/4 cup olive oil (plus extra for drizzling)

• 2 tablespoons tomato paste

• 1 teaspoon cumin

• 1 teaspoon paprika

• 1/2 teaspoon cinnamon (optional)

• 1/2 cup pine nuts (optional)

• 1/4 cup currants or raisins (optional)

• 1/2 cup fresh parsley, chopped

• 1/4 cup fresh dill, chopped

• Salt and pepper, to taste

• 1 lemon, cut into wedges

• 2 cups vegetable or chicken broth (or water, for cooking)

Step 1: Prepare the Rice Filling

In a large pan, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and sauté for 5 minutes, or until soft and translucent. Stir in the tomato paste, cumin, paprika, and cinnamon (if using), cooking for another 2 minutes to release the spices’ flavors.

Why it works: Sautéing the onion and spices creates a rich base for the rice, infusing the filling with aromatic flavors that enhance the grape leaves.

Step 2: Add the Rice and Cook

Add the rice to the pan and stir to coat it in the spiced onion mixture. Add 1 cup of water and cook for 5 minutes, letting the rice absorb the liquid. Once the rice has absorbed most of the water, remove from heat and allow it to cool slightly.

Why it works: Par-cooking the rice ensures it cooks fully inside the grape leaves without becoming mushy. This step also allows the rice to absorb the rich flavors from the spices and tomato paste.

Step 3: Mix in the Herbs and Extras

Stir in the fresh parsley, dill, pine nuts, and currants or raisins (if using), and season with salt and pepper. Mix everything thoroughly to combine.

Why it works: The fresh herbs bring a burst of color and flavor to the filling, while the pine nuts and currants add texture and sweetness that complement the savory rice.

Step 4: Prepare the Grape Leaves

If using jarred grape leaves, rinse them thoroughly to remove any brine. If using fresh leaves, blanch them in boiling water for about 1-2 minutes until softened, then drain. Remove the hard stems from each grape leaf by cutting them off with scissors or a knife.

Why it works: Rinsing or blanching the grape leaves removes excess salt or bitterness, making them more tender and pliable for rolling.

Step 5: Stuff and Roll the Grape Leaves

Lay a grape leaf flat on a clean surface, vein-side up. Place a small spoonful of the rice mixture near the base of the leaf. Fold in the sides and then roll it tightly from the base to the tip, similar to making a burrito. Repeat with the remaining grape leaves and rice filling.

Why it works: Rolling the grape leaves tightly ensures the filling stays inside while cooking, creating neat and secure rolls that hold their shape.

Step 6: Cook the Stuffed Grape Leaves

Place the stuffed grape leaves seam-side down in a large pot. Arrange them tightly together in layers. Drizzle with a little olive oil, then add 2 cups of vegetable or chicken broth (or water) to the pot. Place a heavy plate on top of the rolls to keep them submerged. Cover the pot and cook on low heat for about 45 minutes to 1 hour, or until the rice is fully cooked and the grape leaves are tender.

Why it works: Cooking the stuffed grape leaves under a plate ensures they stay tightly packed, while the broth steams the rice and grape leaves, infusing them with flavor.

Step 7: Serve

Once cooked, remove the grape leaves from the pot and let them rest for a few minutes before serving. Serve with lemon wedges on the side for a refreshing, tangy kick.

Why it works: The lemon adds a burst of acidity that balances the richness of the olive oil and rice, making the dish even more refreshing.

A Flavorful and Versatile Dish

These classic Turkish stuffed grape leaves (Yaprak Sarma) are a delicious and traditional dish that’s perfect for serving as an appetizer or a side dish. The combination of spiced rice, herbs, and tender grape leaves creates a mouthwatering bite, and they’re made even more irresistible with a squeeze of fresh lemon. Whether you’re making them for a special occasion or just a comforting meal, they’re sure to be a hit.