Low Sodium Yalanji (Stuffed Grape Leaves)

Delight in the rich, herbaceous flavors of Low Sodium Yalanji, a healthier twist on the classic Middle Eastern stuffed grape leaves. This vibrant dish features tender grape leaves wrapped around a fragrant filling of short-grain rice, fresh parsley, mint, dill, and diced tomato, all seasoned with aromatic spices like cumin and allspice. With no added salt, the natural zest of lemon juice and a drizzle of olive oil bring out its authentic Mediterranean essence. Perfectly simmered to tender perfection, these bite-sized rolls are ideal as a light appetizer, vegan main, or shareable side dish. Serve them warm, at room temperature, or chilled, garnished with fresh lemon wedges for an irresistible, guilt-free treat. Your taste buds—and your health—will thank you!

Nutriscore Rating: 78/100

Prep Time:30 mins

Cook Time:60 mins

Total Time:90 mins

Servings: 4

Ingredients

• 30 pieces Fresh grape leaves
• 1 cup Short-grain rice
• 0.5 cup Fresh parsley, finely chopped
• 0.25 cup Fresh mint, finely chopped
• 0.25 cup Fresh dill, finely chopped
• 1 large Tomato, finely diced
• 1 medium Yellow onion, finely diced
• 0.25 cup Lemon juice
• 0.25 cup Olive oil
• 1 teaspoon Ground cumin
• 0.5 teaspoon Ground allspice
• 0.5 teaspoon Ground black pepper
• 2 cloves Garlic, minced
• 2 cups Water

Directions

Step 1

Rinse the fresh grape leaves thoroughly under running water and set aside. If using jarred grape leaves, rinse multiple times to remove any brine.

Step 2

In a large bowl, combine the rice, parsley, mint, dill, tomato, onion, lemon juice, olive oil, cumin, allspice, black pepper, and minced garlic. Mix well to create the filling.

Step 3

Lay one grape leaf, shiny side down, on a flat surface. Trim off the stem if present.

Step 4

Place 1-2 teaspoons of the filling (depending on the size of the leaf) near the center bottom of the leaf. Fold the sides over the filling, then roll tightly from the bottom to form a small cylinder. Repeat with the remaining leaves and filling.

Step 5

Line the bottom of a large pot with a few spare grape leaves to prevent sticking.

Step 6

Arrange the stuffed grape leaves seam-side down in a single layer in the pot. Continue stacking additional layers if needed.

Step 7

Pour 2 cups of water into the pot, ensuring the grape leaves are just covered. Place a heatproof plate on top of the grape leaves to keep them from unrolling during cooking.

Step 8

Cover the pot with a lid and bring to a gentle simmer over medium-low heat. Cook for 50-60 minutes, or until the rice is fully cooked and the leaves are tender.

Step 9

Remove from heat and let the Yalanji cool in the pot for 10 minutes. Serve warm or at room temperature with an additional drizzle of olive oil and fresh lemon wedges for garnish.

Nutrition Facts

Serving size	(1498.4g)

Amount per serving	% Daily Value*
Calories	1132.0

Total Fat 63.2g	0%
Saturated Fat 9.3g	0%
Polyunsaturated Fat 5.3g
Cholesterol 0mg	0%
Sodium 184.1mg	0%
Total Carbohydrate 134.1g	0%
Dietary Fiber 37.7g	0%
Total Sugars 15.8g
Protein 28.1g	0%

Vitamin D 0IU	0%
Calcium 1398.3mg	0%
Iron 26.5mg	0%
Potassium 2603.6mg	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: 46.7%

Protein: 9.2%

Carbs: 44.1%