Traditional Bulgarian Lozovi Sarmi: Vine Leaves Stuffed with Rice and Herbs

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Rinse preserved vine leaves well. Blanch them for 1-2 minutes only if they remain tough or very salty, then drain and trim thick stems.

Ingredients quick view

40 preserved vine leaves, rinsed and drained

250g short- or medium-grain rice, rinsed

2 medium onions, finely chopped

80ml sunflower oil

4 tablespoons chopped fresh dill

4 tablespoons chopped parsley

2 tablespoons chopped fresh mint

1 teaspoon sweet paprika

1 teaspoon salt, or to taste

1/2 teaspoon black pepper

500-600ml hot water or light vegetable stock

Plain yogurt, for serving

Use very little filling because the rice expands.

Pack and weight the rolls so they do not open while simmering.

Keep the simmer gentle; hard boiling tears the vine leaves.

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