Dairy-Free Yalanji (Stuffed Grape Leaves)
Delight in the vibrant flavors of the Mediterranean with this Dairy-Free Yalanji, a classic stuffed grape leaf recipe that's entirely plant-based. Filled with a zesty mixture of short-grain rice, fresh herbs like parsley and mint, tangy lemon juice, and a medley of aromatic spices, each tender grape leaf is delicately rolled and simmered to perfection. This recipe uses simple, wholesome ingredients and is free from dairy, making it an ideal appetizer or snack for those with dietary restrictions. Perfectly balanced with citrusy brightness and herbal depth, these stuffed grape leaves can be served warm or at room temperature, accompanied by a squeeze of fresh lemon for extra tang. Whether you're hosting a dinner party or craving a nourishing, make-ahead dish, this vegan-friendly yalanji is sure to impress!
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Ingredients
- 50 leaves Grape leaves (jarred or fresh)
- 1.5 cups Short-grain rice
- 1 medium (finely chopped) Tomato
- 1 medium (finely diced) Onion
- 1 cup (finely chopped) Parsley
- 0.25 cup (finely chopped, if fresh) Mint leaves (fresh or dried)
- 0.5 cup Lemon juice
- 0.25 cup Olive oil
- 1.5 teaspoons Salt
- 0.5 teaspoon Ground black pepper
- 0.5 teaspoon Allspice
- 3 cups Water (to cover during cooking)
Directions
Step 1
If using jarred grape leaves, rinse them thoroughly under cold water to remove excess brine. If using fresh grape leaves, blanch them in boiling water for 1-2 minutes, then cool in ice water and drain.
Step 2
In a large bowl, combine the short-grain rice, chopped tomato, diced onion, parsley, mint, lemon juice, olive oil, salt, ground black pepper, and allspice. Mix thoroughly to create the stuffing.
Step 3
Lay one grape leaf, vein side up, on a flat surface. Place about 1 teaspoon of the rice mixture near the base of the leaf. Fold the sides over the filling, then roll tightly but gently from the base to the tip, forming a cylindrical shape. Repeat with the remaining leaves and stuffing.
Step 4
Line the bottom of a large, heavy-bottomed pot with any torn or extra grape leaves to prevent sticking or burning.
Step 5
Arrange the stuffed grape leaves in the pot in snug layers, seam side down, to keep them intact during cooking.
Step 6
Place a heatproof plate or dish on top of the grape leaves to keep them submerged during cooking.
Step 7
Pour enough water into the pot to just cover the stuffed grape leaves. Drizzle an additional 2 tablespoons of olive oil over the top, if desired.
Step 8
Bring the pot to a gentle boil over medium-high heat, then reduce the heat to low and cover with a lid. Simmer for 1.5 hours, checking occasionally to ensure there is enough water. Add more water, if needed.
Step 9
Remove from heat and allow the yalanji to cool slightly in the pot. Serve warm or at room temperature with extra lemon wedges for garnish.
Nutrition Facts
| Serving size | (1852.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1266.5 |
| Total Fat 63.5g | 0% |
| Saturated Fat 9.7g | 0% |
| Polyunsaturated Fat 5.5g | |
| Cholesterol 0mg | 0% |
| Sodium 6089.6mg | 0% |
| Total Carbohydrate 155.0g | 0% |
| Dietary Fiber 37.9g | 0% |
| Total Sugars 21.5g | |
| Protein 30.0g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 1241.5mg | 0% |
| Iron 15.7mg | 0% |
| Potassium 2003.9mg | 0% |
Source of Calories