We are here with the perfect olive oil stuffed vine leaves recipe! We have prepared a perfect and consistent recipe for you with Refika's tips. You will find every detail from how to wrap the stuffed vine leaves to the tricks of the stuffing in this video. Our delicious olive oil stuffed vine leaves recipe that everyone who tries will bite their fingers on is at your disposal! Olive Oil Stuffed Vine Leaves 2 large onions 1 cup of rice 1 pack of pine nuts 1 pack of currants 10-12 sprigs of parsley Quarter bunch of dill 350 g of pickled vine leaves, 150-200 g if fresh 1.5 cups of hot water 2 tea glasses of olive oil 7 cloves 1 tablespoon of dried mint 2 teaspoons of allspice 1 teaspoon of ground cinnamon 1 tablespoon of granulated sugar 1 level tablespoon of salt 1 teaspoon of black pepper Soak 1 pack of currants in half a glass of warm water to give it its sweetness. Roast 1 pack of pine nuts in 2 tea glasses of olive oil. When the peanuts take on a light color, add 2 chopped onions and fry. When all the onions combine with the oil and start to release their water, continue cooking for 3-4 minutes with the lid closed, and when they start to sweat, open the lid again and continue cooking on low heat. Add 1 cup of washed and drained rice to the onions and fry on high heat. Add 1 tablespoon of granulated sugar, allspice, mint and a level spoon of salt and mix. Add 1 teaspoon of ground cinnamon and 1 teaspoon of black pepper and mix again. While all the flavors are blending and cooking, crush 7 cloves with a stone or in a mortar and add them to the stuffing. When the pan starts to crackle, add the currants with their water, add half a glass of more hot water, close the lid and cook for 2-3 minutes until the water is absorbed. When the stuffing absorbs the water and becomes bubbly, turn off the heat, add 10-12 sprigs of finely chopped parsley and a quarter bunch of dill, mix and leave to cool. If your leaves are fresh, dip them in boiling water with a pinch of salt and take them out. If they are pickled and have the right flavor and hardness, you don’t need to do this. To start wrapping, grease the counter with a little olive oil and place the leaf with the shiny side down. Put 1 teaspoon of cooled stuffing in the middle and fold the edges inward first, then wrap forward. It is important not to wrap too tightly as the rice will swell while cooking. Drizzle olive oil on the bottom of the pot. Put some vine leaves that are large enough to cover the bottom and arrange all the sarmas in the pot. If your sarmas are going to be on the second floor, arrange them starting from the middle of the pot, put lemon slices on top and cover with an upside down plate. Add 1 more cup of water and cook on medium heat with the lid closed until it boils, then reduce the heat and cook for 40 minutes. Cooking time may vary depending on the type of leaf and rice. Enjoy! Join this channel to benefit from the privileges: / @refikaninmutfagi ►To subscribe to our channel: http://bit.ly/RefikaninYemekOkulu ►Our English Channel: / refika To follow what's happening in our kitchen and Cooking School more closely; ►Facebook: / refikaninmutfagi ►Instagram: / refikabirgul ►Twitter: / refikabirgul ►Website: https://www.refikaninmutfagi.com ►For the handmade, eye-catching beauties we use in our kitchen: https://goo.gl/0aKsMW