Stuffed Grape Leaves – Yalanchi Sarma

chefs-mate chefs-mate 0 Comments
Servings: 4 Difficulty: Advanced
Jump To Recipe Print Recipe
Tender grape leaves stuffed with a savory mixture of rice, tomatoes, and fresh herbs, simmered to perfection.
Stuffed Grape Leaves - Yalanchi Sarma recipe image
Stuffed Grape Leaves - Yalanchi Sarma recipe image
Print Recipe

Stuffed Grape Leaves – Yalanchi Sarma

Author: chefs-mate Cooking Method: , Cuisine: Courses: ,
Difficulty: Advanced
Servings: 4 Calories: 626.0

Description

These Yalanchi Sarma are a classic Mediterranean delight, featuring tender preserved grape leaves wrapped around a flavorful filling of cooked rice, fresh tomatoes, and aromatic herbs. The combination of dried mint, allspice, and lemon juice creates a bright, tangy profile that balances the earthiness of the rice. Perfect for a light main course or an elegant appetizer, these stuffed leaves are best enjoyed after resting, allowing the flavors to meld together. They make for a wonderful vegetarian option that is both comforting and sophisticated, ideal for family dinners or potlucks where a touch of traditional culinary art is appreciated.

Ingredients

Directions

  1. Bring a medium saucepan of water to a boil.
  2. Remove the pan from heat and add the preserved grape leaves.
  3. Let the grape leaves sit in the hot water for 10 minutes to soften, then remove and set aside.
  4. In a medium bowl, combine the cooked rice, grated onion, minced parsley, chopped tomatoes, dried mint, allspice, and minced garlic.
  5. Mix the filling ingredients together well and let the mixture rest for 2 hours to allow flavors to meld.
  6. Place a small amount of the rice mixture in the center of each grape leaf.
  7. Fold the bottom of the leaf up over the filling, then fold the sides in.
  8. Roll the leaf tightly into a cylinder shape.
  9. Line the bottom of a large saucepan with a few whole grape leaves to prevent sticking.
  10. Place the rolled grape leaves on top, seam side down, packing them tightly together.
  11. Sprinkle the lemon juice evenly over the rolls.
  12. Add enough water to the pot to cover the rolled grape leaves.
  13. Place an oven-proof plate on top of the rolls to keep them submerged and pressed down.
  14. Cover the pot and bring the liquid to a boil over high heat.
  15. Reduce the heat to low and simmer for 45 to 60 minutes, or until most of the water is absorbed and the leaves are tender.
  16. Remove from heat and let the sarma rest for 1 hour before serving to allow them to firm up.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 626.0kcal
% Daily Value *
Total Fat 16.0g25%
Saturated Fat 2.6g13%
Cholesterol 0.0mg0%
Sodium 34.0mg2%
Total Carbohydrate 150.0g50%
Dietary Fiber 52.0g208%
Sugars 0.0g
Protein 15.2g31%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

If using fresh grape leaves instead of preserved, blanch them in boiling water for 2-3 minutes before rolling.

For a richer flavor, you can add a tablespoon of olive oil to the filling mixture.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of water.

Ensure the rice used in the filling is already cooked; uncooked rice will require more water and a longer simmering time.

Keywords: grape leaves, dolma, sarma, stuffed, rice, tomatoes, mint, lemon, herbs, mediterranean, vegetarian, vegan, simmered, appetizer, traditional, flavorful, healthy, meal prep
Recipe Card powered by WP Delicious