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–+ servings
vegetarian stuffed grape leaves served on a platter with lemon wedges
5 from 9 ratings

Yalanji (Vegetarian Stuffed Grape Leaves)

Yield: 6 people
Prep: 1 hour
Cook: 2 hours
Total: 3 hours
Author: Amina Al-Saigh
These vegetarian stuffed grape leaves are extremely addictive and will impress your guests! They're easy to make if you have a bit of time. The rice based vegetarian filling comes together in minutes, but you just need to keep rolling those leaves!
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Ingredients
  

For the Filling

  • 2 cups short grain rice
  • 1 onion, finely diced
  • 4 small tomatoes, finely diced
  • 1 pepper (red or orange), finely diced
  • 2 cups parsley, finely chopped
  • 1/4 cup olive oil
  • 2 lemons, juiced
  • 4 tablespoons pomegranate molasses
  • 2 tablespoons tomato paste
  • 1 1/2 teaspoons salt
  • 1 teaspoon black pepper
  • 1 teaspoon allspice
  • 1 chicken stock cube, crumbled

For the Grape Leaves

  • 1 L grape leaves (equivalent to 1 standard jar)

For the Cooking Stock

  • 1 chicken stock cube
  • 4 cups hot water (boiling)
  • 2 tablespoons pomegranate molasses
  • 1/4 cup olive oil
  • 1 lemon, juiced
  • 1/2 teaspoon salt, or per preference
  • 1 small potato, sliced

Equipment

Instructions
 

To make the filling

  • Start by washing and draining the 2 cups short grain rice and set aside in a large bowl.
  • In a food processor, pulse together the peeled and halved 1 onion, halved 1 pepper (red or orange), and 2 cups parsley until finely chopped. If you don't have a processor, chop by hand.
  • Finely dice the 4 small tomatoes by hand.
  • Add the tomatoes, onions, peppers, and parsley to the rice in the same bowl.
  • To the same bowl, add the 1/4 cup olive oil, 2 lemons, 4 tablespoons pomegranate molasses, 1 1/2 teaspoons salt, 1 teaspoon black pepper, 1 teaspoon allspice, 2 tablespoons tomato paste and 1 chicken stock cube. Combine really well using a spoon. The mixture will have some liquid and that's fine!

To Prepare the Grape Leaves

  • Remove the 1 L grape leaves (equivalent to 1 standard jar) from the jar and rinse really well, multiple times, draining the water and re-rinsing. This step is to get rid of any salt water from the brine, and it's really important!
  • Optional: If you feel the leaves are really rough (depends on brand quality), you can also blanch them for a few minutes to soften them.
  • Next, ensure the small stem is removed. Some brands come with it off, but if not, trim it off using a pairing knife.
  • To make rolling easier, separate the leaves and drape them around your bowl and/or a cutting board.
  • To roll the leaves, start by placing the leaf smooth side down, and rough/veiny side up on your surface. Add about 1 tablespoon of the mixture in the middle.
  • Fold over the bottom of the leaf over the rice, then fold in each of the sides. While maintaining a tight grip, roll the grape leaf forward, tucking in any extras on the side as you roll. Secure by placing it seam side down, and repeat.

Cooking the Grape Leaves

  • Prepare the cooking broth by mixing together the 4 cups hot water (boiling), 1 chicken stock cube, 2 tablespoons pomegranate molasses, 1/4 cup olive oil, 1 lemon and 1/2 teaspoon salt. Using boiling water helps mix all the ingredients together well.
  • In a non-stick pot, drizzle a bit of olive oil then assemble the 1 small potato slices so they cover the bottom completely.
  • Arrange the grape leaves in the pot, making sure to pack them in as tightly as possible.
  • Place an inverted heat-proof plate on top, to weight the grape leaves down and prevent them from moving.
  • Pour the cooking mixture all over. It should just about cover the grape leaves. If you don't have enough liquid to cover them, pour more water as required.
  • Bring the pot to a boil on medium high heat for a few minutes. Once boiling, turn the heat down to a low medium and allow it to simmer, covered, for 2 hours. Check on it periodically to add more liquid if needed (you don't want all the liquid to evaporate or the bottom will burn).
  • After the two hour mark, test one roll for doneness. It should be really tender and melt in your mouth, then its ready to remove.
  • You can allow it to cool and place in the fridge to serve cold, or you can serve it hot right way. To serve, place a large tray on top of the pot then flip the pot onto the tray and shake out the grape leaves. Dig in!

Notes

  • Make sure to use a high quality grape leaves brand, to get soft and tender leaves
  • When rolling, make sure to place enough filling inside. Remember that the rice will expand but the vegetables will all shrink, so not adding enough filling runs the risk of having loose and half empty rolls after cooking.
  • Cook them long enough to become really tender. You may need longer than the specified time in the recipe, depending on the leaves.
Calories: 665kcal, Carbohydrates: 107g, Protein: 17g, Fat: 23g, Saturated Fat: 3g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 14g, Cholesterol: 1mg, Sodium: 1179mg, Potassium: 1091mg, Fiber: 24g, Sugar: 23g, Vitamin A: 48400IU, Vitamin C: 94mg, Calcium: 671mg, Iron: 9mg
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