Bulgarian Rice Stuffed Grape Leaves - Sarmi

Finely chop the onion and carrot. Heat oil in a frying pan and fry the vegetables for half a minute.

Rinse the rice very well, add it to the pan and fry for half a minute.

Add the dried mint, dill, paprika, tomatoes and 1 teaspoon of salt. Pour in 400 ml of hot water and leave to simmer over low heat.

Place each grape leaf on a board, shiny side down. Put 1–2 teaspoons of the rice filling in the centre.

Fold in the sides and roll towards the pointed end of the leaf, keeping the filling inside.

Arrange the sarmi in a saucepan. Add hot water to cover them by approximately one finger’s width.

Add 1/2 teaspoon of salt and drizzle over 2 tablespoons of oil.

Place a plate on top of the sarmi and cover the saucepan with a lid. Bring to the boil.

Once the water boils, reduce the heat to low and simmer the sarmi for 25–30 minutes.

Lift out the cooked sarmi with a slotted spoon, reserving the cooking broth for the sauce.

For the sauce, mix the yogurt, flour and egg in a bowl. Transfer to a small saucepan and add 2 ladles of the sarmi broth. Bring to the boil, stirring constantly with a whisk.

Add more salt if needed and serve the sarmi with the sauce.