Sugar-Free Yalanji (Stuffed Grape Leaves)

Delight your taste buds with this vibrant and wholesome recipe for Sugar-Free Yalanji, a Middle Eastern classic of stuffed grape leaves that’s naturally free from added sugars. This dish combines tender grape leaves with a zesty filling of short-grain rice, fresh tomatoes, aromatic parsley, and mint, seasoned to perfection with allspice, black pepper, and a tangy splash of lemon juice. Gently simmered in olive oil and water until melt-in-your-mouth tender, these little rolls are a labor of love, perfect as a light appetizer, satisfying snack, or elegant side dish. Whether served at room temperature or chilled, Sugar-Free Yalanji offers a refreshing and healthful option, ideal for vegetarians and anyone looking to savor Mediterranean flavors in a guilt-free way.

Nutriscore Rating: 76/100

Prep Time:30 mins

Cook Time:60 mins

Total Time:90 mins

Servings: 6

Ingredients

• 250 grams Grape leaves (fresh or jarred)
• 1 cup Short-grain rice
• 2 medium Tomatoes (finely diced)
• 1 large White onion (finely diced)
• 1 cup Fresh parsley (finely chopped)
• 0.25 cup Fresh mint leaves (finely chopped)
• 0.5 cup Olive oil
• 0.5 cup Lemon juice
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 0.25 teaspoon Ground allspice
• 2 cups Water (for cooking)

Directions

Step 1

If using jarred grape leaves, rinse them thoroughly under cool water and drain. If using fresh grape leaves, blanch them in boiling water for 1-2 minutes, then remove and rinse in cold water. Set aside.

Step 2

Rinse the rice several times until the water runs clear. Drain and set aside.

Step 3

In a large mixing bowl, combine the diced tomatoes, diced onion, chopped parsley, chopped mint, rinsed rice, salt, black pepper, ground allspice, 1/4 cup of the olive oil, and 1/4 cup of the lemon juice. Mix well to create the stuffing mixture.

Step 4

Lay a grape leaf flat on a work surface with the shiny side down and the stem end closest to you. Place about 1 teaspoon of the filling near the stem end of the leaf. Fold the sides of the leaf inward over the filling, then roll tightly from the stem end to the tip, forming a small, cigar-shaped roll. Repeat with the remaining grape leaves and filling.

Step 5

Line the bottom of a deep pot with a few leftover or torn grape leaves to prevent the stuffed leaves from sticking or scorching.

Step 6

Arrange the stuffed grape leaves seam-side down in tight, circular layers in the pot.

Step 7

Drizzle the remaining 1/4 cup of olive oil and 1/4 cup of lemon juice over the stuffed leaves. Gently pour the water into the pot, ensuring the grape leaves are just submerged. Place a heatproof plate over the grape leaves to keep them from floating while cooking.

Step 8

Bring the pot to a gentle boil over medium heat, then reduce to low heat, cover, and simmer for 45-60 minutes, or until the rice inside the grape leaves is tender and cooked through.

Step 9

Remove the pot from the heat and allow the stuffed grape leaves to cool to room temperature before carefully transferring them to a serving plate.

Step 10

Serve the Yalanji at room temperature or chilled as a light snack, appetizer, or side dish. Optionally, garnish with additional lemon slices or chopped parsley.

Nutrition Facts

Serving size	(1918.3g)

Amount per serving	% Daily Value*
Calories	1771.1

Total Fat 121.3g	0%
Saturated Fat 18.4g	0%
Polyunsaturated Fat 10.6g
Cholesterol 0mg	0%
Sodium 2551.2mg	0%
Total Carbohydrate 150.0g	0%
Dietary Fiber 47.7g	0%
Total Sugars 21.0g
Protein 33.8g	0%

Vitamin D 0IU	0%
Calcium 1690.3mg	0%
Iron 31.4mg	0%
Potassium 4272.0mg	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: 59.8%

Protein: 7.4%

Carbs: 32.8%