How to make
Finely chop the onion and fry it for a few minutes in preheated olive oil, then add the cleaned from the seeds and finely chopped red pepper.
After two or three minutes, add the washed rice, stir and when it turn transparent, add the finely chopped raisins and pitted and chopped green olives.
Stir and add two teaspoons of hot water. When the rice thickens, season it with black pepper, salt and chopped green spices (sage and rosemary).
Put two spoons of the stuffing in each vine leaf and roll up the sarma tightly.
Arrange the sarma on the bottom of a pot with a wide and thick bottom, cover them with an inverted porcelain plate, pour hot water over them and boil them for about half an hour on low heat under a lid.
Enjoy your meal!
