How to make
Cut the garlic and onion and stew them in a heated pan with oil.
Peel and finely chop the mushrooms along with the raisins and add them into the pan. Season with salt, black pepper and finely chopped dill.
Add the jasmine rice and fry it, until the grains are translucent. Pour the rice with a glass of water and wait for it to evaporate.
Meanwhile, clean and prepare the vine leaves. When the filling is ready, wrap the sarma and arrange them in a pot. Cover them tightly with a plate and leave them to boil on the stove for about 30 minutes.
Serve the vine sarma garnished with yogurt.
