A light Aegean-style dish made by wrapping leek leaves around a filling of rice and plenty of dill and cooking slowly in olive oil over low heat. Served cold, this sarma highlights the leek's slightly sweet aroma.
Cut off the roots of the leeks and separate the leaves one by one, then blanch in boiling water for 3-4 minutes until softened.
In a bowl, mix the rice, finely chopped onion, dill, mint, salt, and sugar to prepare the filling.
Place a dessertspoon of filling at the wide end of each leek leaf, fold in the sides, and roll up tightly.
Arrange the rolls tightly in a pot, add olive oil and water, close the lid, and cook over low heat for 30-35 minutes.
Important: blanch the leek leaves for a few minutes before separating them to soften them, otherwise they tear while rolling. Caution: roll the wraps tightly but don't press too hard, the rice expands while cooking and loosely rolled ones can open.
Don't throw away the dark green parts of the leek — finely chop them and add them to the filling; this both prevents waste and gives the sarma a more pronounced leek aroma.
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