Stuffed Grape Leaves – Yalanchi Sarma

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Servings: 4 Difficulty: Advanced
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Tender grape leaves stuffed with a savory mix of rice, onions, and fresh herbs, simmered to perfection.
Stuffed Grape Leaves - Yalanchi Sarma recipe image
Stuffed Grape Leaves - Yalanchi Sarma recipe image
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Stuffed Grape Leaves – Yalanchi Sarma

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

Description

Yalanchi Sarma is a classic Mediterranean delicacy featuring tender grape leaves wrapped around a savory filling of rice, onions, parsley, and tomatoes. This dish offers a beautiful balance of flavors, with the bright acidity of lemon cutting through the earthy tones of the herbs and spices. The texture is soft and yielding, making it a comforting yet elegant addition to any meal. Perfect for potlucks, family dinners, or as part of a mezze spread, these stuffed leaves are as visually appealing as they are delicious. While traditionally served warm, they taste equally wonderful at room temperature, making them a versatile choice for gatherings. The combination of allspice and mint provides a subtle aromatic depth that distinguishes this recipe from other stuffed vegetable dishes.

Ingredients

Directions

  1. In a medium saucepan, bring 1 quart of water to a boil.
  2. Remove the pan from the heat and add the preserved grape leaves. Let them sit in the hot water for 10 minutes to soften.
  3. Remove the grape leaves from the water and set them aside on a clean surface.
  4. In a medium bowl, combine the cooked rice, grated onion, minced parsley, chopped tomatoes, dried mint, allspice, and minced garlic.
  5. Mix the ingredients together well to ensure the spices and herbs are evenly distributed throughout the rice mixture.
  6. Lay a grape leaf flat on a cutting board, vein-side up, with the stem end facing you.
  7. Place a small amount of the rice mixture in the center of the leaf, just below the stem.
  8. Fold the bottom of the grape leaf up over the filling, then fold the sides in.
  9. Roll the leaf tightly away from you to form a neat cylinder.
  10. Repeat the process with the remaining leaves and filling.
  11. Line the bottom of a large saucepan with a few extra grape leaves or leftover pieces to prevent burning.
  12. Place the rolled grape leaves in the pot, seam side down, arranging them tightly in concentric circles or rows.
  13. Sprinkle the juice of one lemon evenly over the rolled leaves.
  14. Add enough water to the pot to just cover the grape leaves.
  15. Place an oven-proof plate on top of the rolls to keep them submerged and prevent them from unraveling.
  16. Cover the pot and bring the liquid to a boil over high heat.
  17. Reduce the heat to low and simmer for 45 to 60 minutes, or until the leaves are tender and most of the water has been absorbed.
  18. Remove the pot from heat and let the sarma sit, covered, for 1 hour before serving to allow the flavors to meld.

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.

Keywords: stuffed grape leaves, yalanchi sarma, dolma, mediterranean, vegetarian, vegan, rice, herbs, lemon, allspice, mint, parsley, onion, tomato, simmered, preserved leaves, side dish, appetizer, meal prep, traditional
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