How to make
Finely chop the onion and fry it in heated oil. Add the washed rice and fry it, until it turns transparent. Pour it with water (about 250 ml) and boil it, until it is fully absorbed. Add the walnuts (cut into larger pieces), raisins and dill.
Put the stuffing in each vine leaf and wrap them tightly. Squeeze them lightly, so that they do not fall apart. Arrange them in a pot, cover them with a plate and pour them with water. Boil them slowly for about 30 minutes.
Cut the garlic and fry it in oil, add the puree, stir and after a while remove the mixture from the heat. 10 minutes before removing the sarma from the hob, add the sauce to them.
