YALANCHI SARMA

INGREDIENTS:

• 4 c chopped onions


• 1/2 c olive or salad oil


• 1 c rice, rinsed


• 1/2 c chopped parsley


• 1 T chopped fresh dill or 1/2 tsp dried


• 1 tsp salt plus 1/2 tsp for juice


• 1/2 tsp ground allspice


• 1/4 tsp black pepper


• 1/8 tsp ground cinnamon


• 1/4 c lemon juice or more, if desired


• 1/4 c tomato sauce


• pine nuts (optional)


• currants (optional)


• 1-1/2 jars preserved grape leaves

PREPERATION:

1. Saute onions in heated oil until golden.


2. Add rice, parsley, dill, 1 tsp salt and spices. Stir in lemon juice and tomato sauce.


3. Cook over low heat 5 minutes, stirring occasionally. Remove from heat. Stir in pine nuts and currants, if desired. Cool.


4. Rinse grape leaves to remove excess brine. Drain. Cut off stems. Place each leaf, wrong side up, on work surface, stem end toward you.


5. Place about one heaping teaspoonful filling near stem end, spreading almost to edges. Fold in stem side and 2 end sides and roll into cigar shape, enclosing filling completely.


6. To prevent sarmas from burning, place some grape leaves on bottom of pan. Arrange sarmas, side by side, in pan in layers. Add 1/2 tsp salt and just enough water to cover sarmas. Place plate over top. Cover with pan lid.


7. Bring to slow boil. Reduce heat and simmer 45 minutes or until done. Cool in pan.


8. Cover and refrigerate.


9. Remove from pan following day. Arrange on platter and serve.