A light roll from Georgia's vineyard regions, this is made by mixing rice with fresh mint and lemon zest, wrapping it in grape leaves and boiling it briefly. The filling is built from just rice and herbs.
Mix the rice with the chopped mint, lemon zest, olive oil and salt in a bowl.
Place a teaspoon of filling in the centre of each grape leaf, fold in the edges and roll tightly.
Arrange the rolls snugly in a wide pot, add the water, cover and simmer over low heat for 20 minutes.
Important: rinse the grape leaves briefly in salted water before rolling, or the finished rolls turn out too salty.
Asma yapraklarını durulamayı atladım, tarifte söylenen adımı tamamen unutmuşum, sarmalar oldukça tuzlu çıktı ve yemesi bu yüzden hayli zorlaştı, çocuklarım da bu tuzlu tadı hiç beğenmedi maalesef.
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