Vegetarian Yalanji (Stuffed Grape Leaves)

Delight your taste buds with Vegetarian Yalanji, a classic Middle Eastern dish featuring tender grape leaves stuffed with a vibrant, herbaceous mixture of short-grain rice, juicy tomatoes, fresh parsley, and aromatic mint. Enhanced with a dash of allspice and a tangy blend of olive oil and lemon juice, these delectable parcels are slow-simmered to perfection, creating a beautifully balanced bite bursting with Mediterranean flavors. Ideal as an appetizer or a light main course, this vegetarian version of stuffed grape leaves is as wholesome as it is elegant. Serve with a garnish of lemon slices for added zest, and enjoy warm or at room temperature for a crowd-pleasing dish that’s sure to impress!

Nutriscore Rating: 74/100

Prep Time:40 mins

Cook Time:70 mins

Total Time:110 mins

Servings: 6

Ingredients

• 50 pieces grape leaves (jarred, rinsed and drained or fresh, blanched)
• 1.5 cups short-grain rice
• 2 medium tomatoes (finely chopped)
• 1 large yellow onion (finely chopped)
• 1 cup parsley (finely chopped)
• 0.25 cup mint (finely chopped, fresh or dried)
• 0.5 cup olive oil
• 0.5 cup lemon juice (freshly squeezed)
• 2 tablespoons tomato paste
• 1 teaspoon ground allspice
• 0.5 teaspoon black pepper
• 1 teaspoon salt
• 2.5 cups water
• 1 medium lemon slices

Directions

Step 1

Prepare the grape leaves: If using jarred grape leaves, rinse them thoroughly and drain. If using fresh leaves, blanch them in boiling water for 2 minutes, then drain.

Step 2

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

Step 3

Lay a grape leaf flat on a clean surface, vein side up. Place a heaping teaspoon of the stuffing mixture near the stem-end of the leaf. Fold in the sides and roll tightly from the stem-end to the tip, like a small cigar. Repeat until all the stuffing mixture is used.

Step 4

Line the bottom of a large pot with any torn or leftover grape leaves to prevent sticking. Arrange the stuffed grape leaves seam-side down in tight layers in the pot.

Step 5

Drizzle the remaining olive oil (1/4 cup) and lemon juice (1/4 cup) over the stuffed leaves. Add the water to the pot, ensuring that the stuffed leaves are just covered.

Step 6

Place a heat-proof plate on top of the stuffed grape leaves to keep them from unrolling while cooking.

Step 7

Bring the pot to a gentle simmer over medium heat, then reduce to low heat. Cover and cook for 1 hour and 10 minutes, or until the rice is tender and most of the liquid is absorbed.

Step 8

Remove the pot from heat and let the stuffed grape leaves cool slightly before transferring them to a serving dish.

Step 9

Garnish with lemon slices and serve warm or at room temperature.

Nutrition Facts

Serving size	(2154.9g)

Amount per serving	% Daily Value*
Calories	1909.1

Total Fat 121.5g	0%
Saturated Fat 19.2g	0%
Polyunsaturated Fat 10.6g
Cholesterol 0mg	0%
Sodium 2574.6mg	0%
Total Carbohydrate 183.7g	0%
Dietary Fiber 47.9g	0%
Total Sugars 24.0g
Protein 35.8g	0%

Vitamin D 0IU	0%
Calcium 1672.7mg	0%
Iron 26.3mg	0%
Potassium 4445.3mg	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: 55.5%

Protein: 7.3%

Carbs: 37.3%