Deconstructed Yalancı Yaprak Sarması
Asma Yapraklı İç Pilav·(ahs-mah yahp-rahk-luh eech pee-lahv)
Zeytinyağlılar (The Cold Olive Oil Table & Fridge Mains)
Traditional yalancı yaprak sarması is a masterpiece, but rolling dozens of individual grape leaves on a Tuesday at 6:30 p.m. is nobody's reality, not when the smell of allspice and cinnamon hitting hot olive oil delivers that exact comfort in twenty minutes. Instead, pull a jar of brined grape leaves from the pantry, chop the pile rough, and drop it straight into a wide skillet alongside bright lemon, sweet currants, and toasted pine nuts, letting the hiss of hot olive oil build a deconstructed asma yapraklı iç pilav. Grab a fork and eat it straight from a cold Tupperware container.
Ingredients
- jarred grape leaves1/2 cup
- extra virgin olive oil1/3 cup
- pine nuts2 tbsp
- yellow onions2 large
- medium-grain rice1 1/2 cup
- dried Zante currants2 tbsp
- dried mint1 tsp
- ground allspice1 tsp
- ground cinnamon1/2 tsp
- kosher salt1 tsp
- freshly cracked black pepper1/2 tsp
- granulated sugar1 tsp
- hot water2 1/2 cup
- fresh lemon juice2 tbsp
- fresh dill1/4 cup
Method
- 01
Build the savory foundation by patiently sweating the pine nuts and onions.
Heat the olive oil in a wide skillet or Dutch oven over medium heat. Toast the pine nuts for a minute or two until just golden, then add the diced onions. Cook them slowly for 8 to 10 minutes until completely translucent, soft, and sweet—do not rush this step, as it forms the chemical backbone of a proper olive oil dish.
- 02
Toast the rice and bloom the warm spices in the hot oil.
Add the rinsed rice and stir constantly for 3 to 4 minutes to coat every grain in the fat. Fold in the chopped grape leaves, currants, dried mint, allspice, cinnamon, salt, pepper, and sugar, cooking for another 60 seconds until the spices release their intoxicating aroma.
- 03
Simmer the pilaf gently until the liquid is fully absorbed.
Pour in the hot water and lemon juice, giving it one gentle stir to level the rice. Bring the liquid to a rapid simmer, immediately drop the heat to the lowest possible setting, cover tightly, and cook undisturbed for 18 to 20 minutes.
- 04
Perform the essential Turkish resting phase, known as demlenmek.
Turn off the heat, quickly remove the lid, drape a clean paper towel or kitchen towel flat over the top of the pot, and replace the lid snugly. Let the pilaf rest for 15 to 20 minutes so the towel absorbs excess condensation, ensuring distinct, fluffy grains.
- 05
Fluff the rice, fold in the fresh herbs, and serve.
Gently fluff the rice with a wooden spoon and fold in the chopped dill if using. Transfer to a wide, shallow platter to cool.
Notes
Respect the temperature of the olive oil table.
Like all classic zeytinyağlılar, this dish is fundamentally designed to be eaten at room temperature or cold from the fridge the next day. This allows the generous amount of olive oil to slightly congeal, deeply marrying the sweet and tart flavors.
From Cook Turkish in America.