Nut-Free Yalanji (Stuffed Grape Leaves)

Delight your taste buds with this Nut-Free Yalanji, a wholesome twist on traditional stuffed grape leaves that's perfect for those with nut allergies. This plant-based Middle Eastern favorite is bursting with fresh flavors from finely diced tomatoes, parsley, and mint, enhanced by warm spices like allspice and cinnamon. Tightly rolled in tender grape leaves, the filling combines fluffy long-grain white rice, aromatic herbs, and a zesty blend of olive oil and lemon juice. Perfectly simmered with extra lemon slices, these vegetarian grape leaves are a tangy, satisfying appetizer or light meal. Serve them warm or at room temperature for a crowd-pleasing dish that’s as nutritious as it is delicious. Whether you're crafting a mezze platter or enjoying them solo, Yalanji is a timeless delicacy destined to impress.

Nutriscore Rating: 76/100

Prep Time:30 mins

Cook Time:60 mins

Total Time:90 mins

Servings: 6

Ingredients

• 50 leaves grape leaves (fresh or jarred, rinsed thoroughly if jarred)
• 1.5 cups long-grain white rice
• 1 large tomato, finely diced
• 1 medium yellow onion, finely diced
• 1 cup parsley, finely chopped
• 0.5 cup fresh mint, finely chopped
• 0.5 cup olive oil
• 0.5 cup lemon juice, freshly squeezed
• 1 teaspoon ground allspice
• 0.5 teaspoon ground cinnamon
• 1.5 teaspoons salt
• 0.5 teaspoon black pepper
• 2 cups water
• 1 lemon extra lemon slices

Directions

Step 1

Rinse the grape leaves thoroughly if using jarred leaves to remove excess brine. Set them aside on a large plate.

Step 2

In a large mixing bowl, combine the rice, diced tomato, diced onion, parsley, mint, olive oil, lemon juice, allspice, cinnamon, salt, and pepper. Mix well until evenly combined.

Step 3

Lay one grape leaf flat on a clean surface, vein side up. Cut off the stem if it's still attached. Place about 1 tablespoon of the rice mixture at the base of the leaf.

Step 4

Fold the sides of the grape leaf over the filling, then roll it tightly from the base to the tip, creating a small cylindrical roll. Repeat this process with the remaining leaves and filling.

Step 5

Line the bottom of a large pot with any damaged grape leaves or a few unused ones to prevent sticking.

Step 6

Arrange the stuffed grape leaves in tight layers over the base of the pot, seam side down.

Step 7

Once all the stuffed leaves are in the pot, place a heat-resistant plate directly on top of them to keep them from unrolling during cooking.

Step 8

Pour 2 cups of water into the pot, ensuring the water level reaches just above the grape leaves. Add extra lemon slices on top for additional flavor.

Step 9

Cover the pot and bring to a gentle boil over medium heat. Reduce the heat to low and simmer for 60 minutes, or until the rice inside the grape leaves is cooked and tender.

Step 10

Once done, remove the pot from heat and let it cool for about 10 minutes before carefully transferring the rolls to a serving plate.

Step 11

Serve the Yalanji warm or at room temperature, garnished with additional lemon slices if desired.

Nutrition Facts

Serving size	(2006.0g)

Amount per serving	% Daily Value*
Calories	1938.5

Total Fat 122.4g	0%
Saturated Fat 18.3g	0%
Polyunsaturated Fat 10.6g
Cholesterol 0mg	0%
Sodium 3736.6mg	0%
Total Carbohydrate 189.6g	0%
Dietary Fiber 55.6g	0%
Total Sugars 24.5g
Protein 41.1g	0%

Vitamin D 0IU	0%
Calcium 1926.8mg	0%
Iron 48.5mg	0%
Potassium 4365.6mg	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: 54.4%

Protein: 8.1%

Carbs: 37.5%