Yalanji (Stuffed Grape Leaves with Rice and Vegetables) – Recipe

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Yalanji (Stuffed Grape Leaves with Rice and Vegetables) – Recipe

Yalanji, also known as grape leaves stuffed with rice and vegetables, is a dish of Turkish origin that has become very popular across the Levant.

It is known for its rich nutritional value and delicious taste, thanks to the variety of vegetables in its filling. Unlike grape leaves stuffed with rice and meat, this vegetarian version is lighter and lower in calories.

Another great feature of Yalanji is that it can be prepared ahead of time and served cold, making it a refreshing dish for gatherings and family meals.

This recipe serves five people.

Ingredients:

Yalanji (Stuffed Grape Leaves with Rice and Vegetables)

 

  • 250 g grape leaves

  • 1 cup rice

  • 2 medium onions

  • 2 tbsp chopped parsley

  • 1 tomato, finely diced

  • 2 tbsp lemon juice (or more to taste)

  • ¼ cup olive oil

  • 1 tsp salt

  • 1 tsp black pepper (or to taste)

Preparation Method:

  1. Wash the grape leaves well, then blanch them in boiling water for about 2 minutes. Remove and place them in a deep bowl, keeping them warm.

  2. Finely chop the tomato.

  3. Finely dice the onions and sauté them in olive oil until golden. Rinse the rice under cold water and drain well. Add the rice to the onions and stir for 2 minutes. Pour in 1 cup of water, cover, and let the rice cook gently until it is half-cooked.

  4. Remove from heat, then add parsley, chopped tomato, and 1 tbsp lemon juice. Season with salt and pepper, and mix well.

  5. Spread a grape leaf flat, trim the thick vein, place 1 tsp of filling in the center, fold the sides inward, and roll tightly from top to bottom into a finger-like shape. Repeat until all leaves and filling are used.

  6. In a cooking pot, line the bottom with extra grape leaves (and optionally slices of potato). Drizzle with olive oil, then arrange the stuffed grape leaves neatly on top.

  7. Pour in enough water to cover, along with a little olive oil, lemon juice, and salt. Place a plate on top of the rolls to keep them from opening during cooking. Cover, bring to a boil, then lower the heat and let simmer until fully cooked.

  8. Allow the stuffed grape leaves to cool slightly before gently flipping them out of the pot, or arrange them neatly on a serving platter. Garnish with lemon slices.

Enjoy this refreshing vegetarian delicacy – Sahtein!

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