Sarma (Stuffed Grape Leaves with Herby Rice)

• 50 pieces Grape leaves, brined, in a jar
• 200 g Short-grain rice
• 1 medium Yellow onion
• 80 ml Extra virgin olive oil
• 35 g Pine nuts
• 35 g Red currants
• 15 g Fresh dill
• 20 g Fresh parsley
• 2 medium Lemon
• 700 ml Water
• 1 ½ tsp Fine sea salt
• ½ tsp Black pepper
• 200 g Greek yogurt

1. Rinse the grape leaves under cool running water to remove excess brine, then drain well. Cover with hot water for 2 minutes to soften, then drain again and set aside. Rinse the rice in a sieve until the water runs mostly clear.
2. Finely chop the onion, dill and parsley. Cut 1 lemon in half and squeeze the juice; cut the other lemon into wedges for serving. Keep the herbs and lemon juice separate for now.
3. Warm 2 tbsp of the olive oil in a large pot over medium heat, then cook the onion for 6 to 8 minutes until soft and sweet. Stir in the pine nuts and cook for 1 to 2 minutes until lightly golden. Add the rice, salt and black pepper, and stir for 2 minutes to coat the grains.
4. Add the red currants, chopped dill and chopped parsley, then pour in the lemon juice and 200 ml of the water. Simmer for 6 to 8 minutes until the rice is just starting to swell but still firm, then take off the heat. Let the filling cool for 10 minutes so it is easier to roll.
5. Lay a grape leaf shiny side down with the stem end facing you. Place about 1 tbsp of filling near the stem end, fold in the sides, then roll up into a neat cigar. Repeat with the remaining leaves and filling, keeping the rolls snug but not tight.
6. Arrange the sarma seam-side down in the pot in a tight layer, then drizzle over the remaining olive oil. Pour in the remaining 500 ml water so the rolls are just covered; if needed, add a little more water. Bring to a gentle simmer, cover, and cook on low for 45 minutes until the rice is tender and the leaves are silky.
7. Remove from the heat and leave covered for 10 minutes, then uncover and let cool to room temperature. Transfer to a platter and serve with Greek yogurt and the lemon wedges. Spoon a little of the cooking liquid over the sarma if they look dry.

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