Derevi Sarma, also known as Armenian stuffed grape leaves, is a classic and beloved dish in Armenian cuisine. These vegetarian grape leaf rolls are filled with a flavorful mixture of rice, olive oil, fresh herbs, and spices, then gently rolled and simmered until tender.
Light, aromatic, and naturally vegan, this dish is perfect served as a mezze, appetizer, or light main.
Unlike meat-based versions found in other regional cuisines, Armenian Derevi Sarma highlights the bright, herbal flavors of parsley, dill, and lemon.
It’s a staple at Armenian gatherings, holidays, and family celebrations — a dish that speaks to tradition, patience, and the art of home cooking.
Whether you’re hosting a dinner party or prepping a healthy make-ahead meal, stuffed grape leaves with rice and olive oil bring a touch of heritage and Mediterranean flavor to your table.
Main Ingredient:
⦁ 16 ounces (about 80) grape leaves, jarred
For the Filling:
⦁ 2 lbs onions, finely chopped
⦁ 1 cup medium grain rice
⦁ ½ cup olive oil
⦁ ⅓ cup tomato paste
⦁ 1 large bunch of parsley, finely chopped
⦁ ¼ cup fresh mint, finely chopped
⦁ 2 tablespoons fresh dill, finely chopped
⦁ ¼ cup currants
⦁ ¼ cup pine nuts
⦁ 1 teaspoon salt
⦁ ½ teaspoon black pepper
⦁ ½ teaspoon paprika
⦁ ½ cup lemon juice
1. Prepare Ingredients: Finely chop the onions, parsley, mint, and dill.
2. Cook the Onions and Rice: In a large pan, sauté the onions in olive oil and low simmer for about 45-60 minutes until they are soft. Stir in the rice and lemon juice, and cook for an additional 10 minutes.
3. Add Remaining Ingredients: Mix in the tomato paste, chopped herbs, currants, pine nuts, salt, pepper, and paprika. Cook for a few more minutes. The rice should be partially cooked, as it will expand inside the grape leaves.
4. Prepare the Grape Leaves: Rinse the grape leaves and soak them in hot water to remove excess brine. Trim off the stems.
5. Fill and Roll the Grape Leaves: Place each grape leaf shiny side down on a plate. Add 1 to 1 ½ tablespoons of the filling near the stem end. Roll the leaf once, fold in the sides, and then continue rolling to form a tight roll.
🛒 Choosing Ingredients
✔ Grape Leaves – Use jarred vine leaves in brine (rinse well), or fresh young grape leaves blanched until tender
✔ Rice – Short- or medium-grain rice (like Calrose) holds shape and absorbs flavor
✔ Olive Oil – Extra virgin for richness; used both in the filling and for drizzling
✔ Onions – Finely chopped; sautéed until soft for sweetness in the filling
✔ Fresh Herbs – Parsley, dill, and mint for signature brightness
✔ Lemon Juice – Essential for tanginess and balance
✔ Salt & Black Pepper – To enhance flavor
✔ Optional Add-Ins – Pine nuts or currants for a festive twist
👩🍳 Preparation
✔ Rinse & Soften Leaves – Rinse brined leaves well to remove saltiness; blanch fresh ones to soften
✔ Sauté Onions First – Brings out sweetness and depth in the filling
✔ Mix Filling Gently – Don’t over-stir to avoid breaking the rice
✔ Let the Filling Rest – A short rest allows the flavors to meld and rice to absorb aromatics
✔ Roll Tightly but Not Overstuffed – Leave room for rice to expand as it cooks
🔥 Cooking Techniques
✔ Layer Leaves on Bottom – Prevents sticking and burning
✔ Snug Fit in Pot – Pack rolls tightly side-by-side to keep them from unraveling
✔ Top with a Plate – Place a heatproof plate on top of rolls to hold them down during cooking
✔ Low Simmer – Gently simmer with lemon water and olive oil until rice is tender (45–60 minutes)
✔ Let Them Rest in the Pot – Cool slowly for the best flavor and texture
🍳 Balancing Flavors
✔ Lemon + Olive Oil – The bright tang of lemon balances the richness of the oil
✔ Fresh Herbs Are Key – Parsley and dill are traditional; mint adds a cooling note
✔ Season the Filling Well – Taste the rice mixture before rolling to ensure it’s well seasoned
✔ Mild Sweetness Option – Add a few currants or cinnamon for a sweet-savory profile (regional variation)
📦 Storage
✔ Fridge – Keeps 4–5 days in an airtight container; flavor improves overnight
✔ Freezer-Friendly – Freeze cooked rolls with some of the cooking liquid; thaw and reheat gently
✔ Serve Cold or Room Temp – Popular as a chilled mezze or picnic dish
✔ Make Ahead – Perfect for prepping 1–2 days in advance
🍽 Serving
✔ Drizzle with Olive Oil – Adds richness and shine before serving
✔ Garnish with Lemon Slices & Herbs – For visual appeal and freshness
✔ Pair With – Yogurt, lavash, pickled vegetables, or fresh tomatoes and cucumbers
✔ Perfect For – Mezze platters, holidays, Lenten meals, or light vegetarian lunches