Beet leaves are briefly blanched until pliable, then rolled around a rice, onion and herb filling cooked slowly in olive oil. The flavour settles once it cools, making these rolls a natural fit for a picnic basket, in the style of the Aegean coast.
Trim the tough stem ends off the beet leaves, blanch in boiling water for 1-2 minutes, then plunge straight into iced water and drain.
Cook the onion in olive oil until translucent, add the pine nuts and rice, stirring for 2 more minutes. Stir in the tomato, raisins, mint, salt and black pepper, bring to a brief boil, then take off the heat.
Place a dessertspoon of filling along the centre vein of each leaf, fold in the sides and roll tightly; arrange the rolls snugly in the base of a wide pot.
Cover the rolls with a plate and weigh it down, add the lemon juice and enough hot water to just cover the rolls, then simmer covered over low heat for 1 hour 15 minutes.
Take the pot off the heat and let the rolls rest in it for at least 2 hours at room temperature, or preferably in the fridge; once cold, transfer them to a picnic container.
Do not blanch the leaves for more than 1-2 minutes or they soften too much and tear, letting the rolls fall apart. Do not serve the rolls hot; olive-oil sarma tastes best once it has rested to room temperature. Allergens: contains tree nuts (pine nuts).
If beet leaves are unavailable in winter, thinly shredded cabbage leaves work instead; the cooking time runs about 10 minutes longer since cabbage is firmer.
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