How to make
Clean the dock leaves and blanch them in boiling water for 1-2 minutes. Leave them aside to cool. Heat the oil in a deep pot on the stove and fry the chopped onion, mushrooms and carrot. Once braised, add the pre-washed and drained rice and fry it as well, while stirring constantly.
Add the paprika, about 1 1/5 cups (300 ml) of water and allow the rice to absorb the liquid and swell. Mix with salt and black pepper to taste, along with the finely chopped spearmint. Let the stuffing for the sarmas cool. Fill each dock leaf with a part of the stuffing and wrap into a tight sarma.
Arrange the sarmas in a pot and press them down with a plate on top. Over them, pour on ayran, made from the yoghurt diluted with enough water to cover the stuffed sarmas.
Put them to boil on the stove for about 30 minutes.
