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–+ servings
5 from 18 votes

Vegetarian Stuffed Grape Leaves (Yalanji)

vegetarian stuffed grape leaves (yalanji) close up of roasted potatoes
These vegetarian stuffed grape leaves known as yalanji are aboslutely delicious. They are a staple Middle Eastern dish full of tangy flavor that just melt in your mouth.
Serves 70 grape leaves
Prep Time:15 minutes
Cook Time:2 hours 30 minutes
Total Time:2 hours 45 minutes
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Ingredients

  • One jar of Grape Leaves Al-Afia is my preferred brand, rinse the leaves

Stuffing Ingredients

  • 2 cups White rice preferably short grain such as calrose or Egyptian rice but long grain works too, soaked & rinsed
  • 1 Bunch of parsley
  • 2 Roma tomatoes
  • 1 Red bell pepper
  • 1 Yellow onion
  • 4 Garlic cloves
  • 1/2 cup Olive oil
  • 1.5 Lemon's juice
  • 1 1/2 tbsp Allspice powder
  • 1 tbsp Pomegranate molasses
  • 1 tbsp Dried mint
  • 1 tbsp Shatta (Arab chili paste) sambal works too or omit (it is optional)
  • 1 tbsp Tomato paste
  • Salt to taste Salt a decent amount-it will bring out the flavors. at least 1 tsp.

Cooking Liquid for the Grape Leaves

  • 3 cups Water boiling
  • 1 Bouillon cube
  • 1 lemon's juice
  • 1 1/2 tbsp Tomato paste
  • Drizzle of pomegranate molasses
  • 2 tbsp Olive oil
  • Salt & Pepper to taste
  • 4 Cardamom pods

Instructions

  • In a food processor, add the vegetables other than the tomatoes and pulse a few times until fine. Then, add the tomatoes and pulse 2-3 times.
  • Add the pulsed vegetables with the drained rice. To this, season with salt, pepper, allspice, dried mint, pomegranate molasses, tomato paste, lemon juice, olive oil, and shatta. Mix well.
  • At this point, the filling is ready. You can have this prepared up to 2 days before if you would like.
  • For the grape leaves, if using jarred, make sure to rinse the grape leaves well and that the stem is removed. If using fresh grape leaves, you should boil the leaves in hot water for 15-20 min to tenderize them.
  • To stuff, place the grape leave on a clean flat working surface with the shiny side facing down and the rigid up. You will add the rice stuffing to the rigid side. Add about 2 tsp depending on size of grape leave across of the leaf above the stem.
  • Fold the bottom of the leaf up over the stuffing, and then fold over the sides of the leaf onto the stuffing.
  • Roll up the leaves making sure that the sides are tucked in as you go. Roll somewhat tightly; you don't want the rice falling out when the grape leaves cook. You also do not want it too tight so the rice can expand well.
  • Line the bottom of a big pot with extra grape leaves or torn ones, slices of tomato and/or slices of potato. You can also add lamb chops at this point seasoned with salt, pepper, garlic powder, and lemon pepper.
  • Start stacking the grape leaves on top of whatever you choose to line the bottom of the pot. I would recommend all 3 but for sure the tomatoes and potatoes! Make sure they are tightly packed next to one another, leaving no room for them busting open while cooking.
  • Stir together all the ingredients for the cooking liquid with the boiling water.
  • Place a fitting plate on top of the grape leaves. Pour the liquid mix over the grape leaves after they are stacked. Make sure the liquid is covering the grape leaves entirely with an inch extra. If not, add more water to do so.
  • Bring to boil over high heat, then cover the pot and let it simmer on low to medium heat for 2 1/2 hours till grape leaves are tender.
  • Once slightly cooled, flip over the pot onto a large serving plate.
  • Serve with plain yogurt for dipping and wedges of lemon. You can also make a refreshing arabic salad alongside this.
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