Yalanchi (Vegetarian Stuffed Grape Leaves)
User Reviews
5
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Prep Time
1 hr
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Cook Time
1 hr 40 mins
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Total Time
2 hrs 40 mins
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Servings
70 grape leaves
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Calories
47 kcal
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Cuisine
Mediterranean, Greek, Middle Eastern, Turkish, Armenian
Yalanchi (Vegetarian Stuffed Grape Leaves)
Description
The recipe begins by rinsing and preparing preserved grape leaves, removing stems for easier rolling. The filling is made by sautéing onions in olive oil until softened, then combining with rice and cooking briefly. After cooling, it is mixed with tomato paste, finely chopped parsley and dill, lemon juice, sugar, and seasonings to create a fragrant, well-balanced filling.
The grape leaves are laid vein-side up, filled with about a tablespoon of the mixture, and rolled into tight rolls resembling small sausages. These are arranged in a baking dish and cooked until tender. The combination of fresh herbs and lemon juice brightens the rice filling while the grape leaves provide a tender but slightly chewy casing.
This dish can be enjoyed as a light vegetarian main or side. Using a food processor to chop the herbs and onions streamlines preparation. For even cooking, it is recommended to bake in smaller pans if making larger quantities to ensure consistent heat distribution.
Ingredients
- 1 jar preserved grape leaves 1 pound
- 4 cups onion use a food processor, finely chopped
- 1 cup extra-virgin olive oil
- 1 cup short-grain rice or medium-grain rice
- 2 teaspoons tomato paste
- 1 ½ cups Italian parsley use a food processor, finely chopped, fresh
- ½ cup dill use a food processor, finely chopped, fresh
- 1 teaspoon granulated sugar
- ½ cup plus 1 tablespoon lemon juice fresh
- kosher salt freshly ground black pepper; hot red pepper
- black pepper
- red pepper
- 1 cup water or as needed
- lemon for garnish, slices
Instructions
- Rinse the grape leaves in running water and remove stems. Set aside.
- To prepare the filling, in a medium pot over medium heat, sauté the onions in the olive oil for about 5 minutes, until softened. Stir in the rice, and cook for 5 minutes longer. Remove from the heat and add the tomato paste, parsley, dill, sugar, lemon juice, and season to taste with salt, pepper, and hot red pepper. Allow the mixture to cool before stuffing the grape leaves.
- Preheat the oven to 350°F, and arrange the rack in the bottom third of the oven.
- When the filling has cooled, lay the grape leaves with the underneath-side (the less smooth side with the visible veins) facing up, and place about 1 tablespoon of filling (or more depending on the size of the leaves) along the stem end of each leaf, fold over the sides, and roll from the stem up to form a sausage-like roll. Repeat with the remaining grape leaves. (If you have leftover filling, you can stuff bell peppers with it and cook it with the yalanchi.)
- Arrange the yalanchi in a 9-inch square baking dish, lining them up 2 layers high. If you have extra unwrapped grape leaves, lay them across the top of the others. This will prevent the yalanchi from getting too dry or dark when baked. Pour water over the top to just cover the grape leaves.
- Cover the pan with parchment paper, and then a layer of foil. Place in the oven and bake for about 1 ½ hours, or until the rice is puffed up and cooked through (taste one to be sure!). Remove the foil, but leave the parchment paper on it while it cools completely (this will prevent the top from drying out). After it cools to room temperature, cover and refrigerate until cold.
- Serve cold, garnished with lemon slices. This dish is best prepared a day ahead, covered, and refrigerated until ready to serve.
Notes
- Use larger grape leaves for yalanchi and reserve smaller ones for dolma to ensure proper filling size.
- Baking in multiple smaller pans helps maintain even cooking and prevents undercooked centers in large batches.
- A food processor can be used to finely chop herbs and onions efficiently, even if herb residues remain on the onions.
Nutrition Information
Show DetailsNutrition Facts
Serving: 70grape leaves
Amount Per Serving
Calories 47 kcal
% Daily Value*
| Serving | 1piece | |
| Calories | 47kcal | 2% |
| Carbohydrates | 4g | 1% |
| Protein | 1g | 2% |
| Fat | 3g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 24mg | 1% |
| Potassium | 24mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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