Low Fat Yalanji (Stuffed Grape Leaves)

Experience the delightful flavors of the Mediterranean with this Low Fat Yalanji (Stuffed Grape Leaves) recipe, a healthier twist on a beloved classic. Tender grape leaves are filled with a fragrant mixture of short-grain rice, fresh herbs like parsley and mint, juicy tomato, and a touch of warming spices. Unlike traditional stuffed grape leaves recipes, this version uses just a tablespoon of olive oil, making it light yet incredibly flavorful. Cooked to perfection with a tangy splash of lemon juice, these vegan yalanji rolls are perfect as an appetizer, side dish, or even a light snack. Serve them with lemon wedges for a burst of freshness—ideal for impressing guests or savoring solo. With straightforward prep and low-fat ingredients, this dish turns wholesome ingredients into a comforting culinary masterpiece.

Nutriscore Rating: 73/100

Prep Time:40 mins

Cook Time:50 mins

Total Time:90 mins

Servings: 6

Ingredients

• 40 leaves Grape leaves (jarred or fresh)
• 1 cup Short-grain rice
• 1 medium-sized Tomato
• 1 medium-sized Onion
• 1 cup Parsley
• 0.5 cup Mint (fresh)
• 0.25 cup Lemon juice
• 1 tablespoon Olive oil
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 0.5 teaspoon Ground allspice
• 2 cups Water

Directions

Step 1

Rinse the grape leaves thoroughly to remove any brine if using jarred leaves. If using fresh leaves, blanch them for 1-2 minutes in boiling water. Drain and set aside.

Step 2

Rinse the rice under cold water until the water runs clear. Drain well.

Step 3

Finely chop the tomato, onion, parsley, and mint.

Step 4

In a mixing bowl, combine the rice, chopped vegetables, parsley, mint, lemon juice, olive oil, salt, black pepper, and allspice. Mix the filling until well combined.

Step 5

Lay one grape leaf flat on a clean surface, vein-side up and shiny side down. Place about 1 teaspoon of the filling (adjust based on leaf size) near the stem end of the leaf.

Step 6

Fold the edges of the leaf over the filling, then roll tightly from the stem end to the tip, forming a small cylinder. Repeat with the remaining leaves and filling.

Step 7

Line the bottom of a large pot with any torn or leftover grape leaves to create a protective layer that keeps the stuffed leaves from sticking.

Step 8

Arrange the rolled grape leaves seam-side down in a snug, single layer in the pot. If needed, add a second layer on top.

Step 9

Place a heatproof plate upside down on top of the stuffed leaves to hold them in place during cooking.

Step 10

Pour 2 cups of water into the pot, ensuring the grape leaves are submerged. Cover the pot with a lid and bring to a simmer over medium heat.

Step 11

Once simmering, reduce the heat to low and cook for 50 minutes or until the rice is tender and the grape leaves are cooked through.

Step 12

Remove from heat and let the stuffed grape leaves cool slightly before serving. Serve warm or at room temperature with a side of lemon wedges.

Nutrition Facts

Serving size	(1420.4g)

Amount per serving	% Daily Value*
Calories	742.4

Total Fat 20.0g	0%
Saturated Fat 3.0g	0%
Polyunsaturated Fat 1.5g
Cholesterol 0mg	0%
Sodium 4671.8mg	0%
Total Carbohydrate 124.0g	0%
Dietary Fiber 35.0g	0%
Total Sugars 19.8g
Protein 27.7g	0%

Vitamin D 0IU	0%
Calcium 1219.1mg	0%
Iron 17.0mg	0%
Potassium 1915.7mg	0%

*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: 22.9%

Protein: 14.1%

Carbs: 63.0%