Stuffed Grape Leaves – Yalanchi Sarma
Description
Yalanchi Sarma is a classic Mediterranean dish featuring tender grape leaves rolled around a flavorful filling of rice, onions, parsley, tomatoes, and aromatic spices like mint and allspice. The combination of earthy rice, bright lemon juice, and fresh herbs creates a harmonious balance of textures and tastes. These stuffed leaves are best enjoyed warm or at room temperature, making them an excellent choice for mezze platters, light lunches, or healthy vegetarian dinners. The slow simmering process allows the flavors to meld beautifully, resulting in a dish that is both comforting and refreshing. Serve with a side of yogurt or a simple salad for a complete meal.Ingredients
Directions
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In a medium saucepan, bring 1 quart of water to a boil over high heat.
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Remove the pan from the heat and add the preserved grape leaves. Let them sit in the hot water for 10 minutes to soften.
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Remove the grape leaves from the water and set them aside on a clean towel.
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In a medium bowl, combine the cooked rice, grated onion, minced parsley, chopped tomatoes, dried mint, allspice, and minced garlic. Mix well until evenly combined.
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Let the filling mixture sit for 2 hours to allow the flavors to meld.
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Lay a grape leaf flat on a work surface, stem side up. Place a small amount of the rice mixture in the center of the leaf.
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Fold the bottom of the leaf up over the filling, then fold the sides inward.
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Roll the leaf tightly away from you to form a neat cylinder. Repeat with remaining leaves and filling.
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Line the bottom of a large saucepan with a few whole grape leaves to prevent burning.
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Place the rolled grape leaves seam-side down in the saucepan, packing them tightly together in concentric circles.
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Sprinkle the lemon juice over the rolled leaves.
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Add enough water to just cover the rolled grape leaves.
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Place an oven-proof plate on top of the rolls to keep them submerged and prevent unraveling.
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Cover the pot and bring the liquid to a boil over high heat.
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Reduce the heat to low and simmer gently for 45 to 60 minutes, or until the rice is tender and most of the liquid is absorbed.
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Remove from heat and let the sarma sit, covered, for 1 hour before serving to allow the flavors to settle.
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, blanch them in boiling water for 2-3 minutes before stuffing.
For a richer flavor, you can add a tablespoon of olive oil to the filling mixture.
Served warm or at room temperature, these stuffed leaves make a great make-ahead dish. They can be stored in the refrigerator for up to 3 days.
To reheat, place in a covered dish with a splash of water and microwave until warm, or reheat gently on the stovetop.
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