YalanjiVegetarian Stuffed Grape Leaves
Tender grape leaves wrapped around a rice filling scented with tomato, parsley, mint, lemon, and olive oil. Slowly cooked in a tightly packed pot, they turn soft, glossy, and full of bright, savory flavor.
Prep
50m
Cook
1h
Serves
4
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Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
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Rolls
- 30pcsGrape Leaf (whole)
Filling
- 200gWhite Rice (rinsed)
- 200gTomato (finely chopped)
- 120gOnion (finely chopped)
- 30gFresh Parsley (finely chopped)
- 15gFresh Mint (finely chopped)
- 30gTomato Paste
- 80mlLemon Juice
- 80mlExtra Virgin Olive Oil
- 8gSalt
- 2gBlack Pepper
Pot
- 150gTomato (sliced)
- 700mlWater
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Rinse the grape leaves well and leave them to drain.
- 02
Mix the white rice, chopped tomato, onion, fresh parsley, fresh mint, tomato paste, lemon juice, extra virgin olive oil, salt, and black pepper in a bowl.
- 03
Place a little filling on each grape leaf, fold in the sides, and roll tightly into small cylinders.
- 04
Line the bottom of a saucepan with the sliced tomato.
- 05
Arrange the rolls seam-side down in close layers over the tomato.
- 06
Pour in the water, place a heatproof plate over the rolls to keep them compact, and bring to a gentle simmer.
- 07
Cook until the white rice is tender and the grape leaves are soft.
- 08
Let the rolls rest in the pot for a few minutes before lifting them out to serve.
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