Yalanji (Stuffed Grape Leaves)

Delight in the vibrant, zesty flavors of the Mediterranean with Yalanji, a vegetarian version of stuffed grape leaves that's as stunning as it is delicious. This beloved Middle Eastern appetizer combines tender grape leaves with a fragrant stuffing of short-grain rice, fresh herbs like parsley and mint, tangy tomatoes, and perfectly toasted pine nuts, all seasoned with warm spices like sumac and allspice. Simmered gently in a luscious bath of olive oil, lemon juice, and water, these tightly rolled parcels are melt-in-your-mouth tender with a citrusy burst in every bite. Perfect as a light appetizer, mezze platter staple, or plant-based snack, Yalanji is a crowd-pleaser for vegans and foodies alike—serve it with extra lemon slices for an extra zing. Whether you're hosting or indulging, this recipe will transport your taste buds straight to the sun-soaked coasts of the Mediterranean.

Nutriscore Rating: 65/100

Prep Time:40 mins

Cook Time:60 mins

Total Time:100 mins

Servings: 6

Ingredients

• 200 grams Grape leaves
• 150 grams Short-grain rice
• 1 medium, finely chopped Onion
• 1 medium, finely chopped Tomato
• 30 grams, finely chopped Fresh parsley
• 15 grams, finely chopped Fresh mint
• 60 ml Olive oil
• 60 ml Lemon juice
• 50 grams, toasted Pine nuts
• 1.5 teaspoons Salt
• 0.5 teaspoon Black pepper
• 1 teaspoon Sumac
• 0.5 teaspoon Allspice
• 500 ml Water

Directions

Step 1

Rinse the grape leaves under cold water to remove excess brine. If using fresh leaves, blanch them in boiling water for 2-3 minutes until pliable, then drain and set aside.

Step 2

In a large bowl, combine the rice, chopped onion, tomato, parsley, mint, half of the olive oil, half of the lemon juice, pine nuts, salt, black pepper, sumac, and allspice. Mix well until all ingredients are fully integrated.

Step 3

Lay a grape leaf with the shiny side down on a flat surface. Place a tablespoon of the rice mixture near the stem end of the leaf. Fold the sides over the filling and roll it up tightly, tucking in the sides as you go. Repeat with the remaining leaves and filling.

Step 4

Line the bottom of a large pot with grape leaves to prevent sticking. Arrange the rolled leaves seam side down in neat, tight rows. Place a plate on top to keep them from unraveling during cooking.

Step 5

Pour the remaining olive oil, lemon juice, and the water into the pot. Cover and bring to a gentle simmer over medium heat.

Step 6

Once simmering, reduce heat to low and cook for 45-60 minutes, or until the rice is fully cooked and the leaves are tender.

Step 7

Remove from heat and let cool to room temperature before serving.

Step 8

Serve the Yalanji with extra lemon slices for an added burst of flavor, if desired.

Nutrition Facts

Serving size	1355.7 grams (1355.7g)

Amount per serving	% Daily Value*
Calories	1298

Total Fat 94.90g	122%
Saturated Fat 12.30g	62%
Polyunsaturated Fat 22.50g
Cholesterol 0mg	0%
Sodium 4773mg	208%
Total Carbohydrate 106.20g	39%
Dietary Fiber 18.10g	65%
Total Sugars 23.80g
Protein 21.70g	43%

Vitamin D 0IU	0%
Calcium 602mg	46%
Iron 18mg	98%
Potassium 1527mg	32%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 62.5%

Protein: 6.4%

Carbs: 31.1%