Aunty Ruby’s Yalanchi (Aka The Best Stuffed Grape Leaves You’ve Ever Had)
- 1h 0mPrep Time
- 1h 10mCook Time
- 2h Ready In
These stuffed grape leaves are a traditional Armenian appetizer, filled with a savory rice and herb mixture. They are served cold, making them a perfect make-ahead dish for gatherings.
Ingredients
- 1.13 kg onions chopped
- 237 ml olive oil
- 78.9 ml lemon juice
- 0.5 bunch parsley chopped
- dill
- 473 ml long grain rice
- 946 ml boiling water
- salt
- pepper
- tender grape vine leaves
Nutrition (per serving, estimated)
Estimated based off 10 of 10 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 5.64 mg
- Iron: 0.25 mg
- Magnesium: 2.84 mg
- Phosphorus: 9.07 mg
- Potassium: 28.9 mg
- Zinc: 0.07 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 237 ml olive oil
- 78.9 ml lemon juice
- dill
- 473 ml long grain rice
- 946 ml boiling water
- salt
- pepper
- tender grape vine leaves
Prepare
- Chop 1.13 kg onions
- Chop 0.5 bunch parsley
Let's Cook
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Step 1.
Sauté chopped onions in 1 cup olive oil in a large pan over medium heat until translucent and beginning to turn golden brown, about 10–15 minutes.
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Step 2.
Add ⅓ cup lemon juice, chopped parsley, a few sprigs of dill, 2 cups long grain rice, and 4 cups boiling water to the onions. Season with salt and pepper to taste. Bring to a boil, then reduce heat to low, cover, and simmer for 30 minutes, or until the rice is fully cooked. Remove from heat and let the mixture cool completely.
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Step 3.
Rinse the grape leaves under cold water to remove brine. Place one leaf flat on a plate or work surface, vein side up. Spoon about 1 teaspoon of the cooled rice mixture near the stem end (top) of the leaf. Fold the top of the leaf over the filling, then fold in the sides, and roll tightly toward the tip. Repeat with remaining leaves and filling.
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Step 4.
Layer the stuffed grape leaves (yalanchi) in a large pot, arranging them snugly in rows. Cover the top layer with a few extra grape leaves. Add enough boiling water to almost reach the bottom of the top layer (do not submerge the top leaves).
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Step 5.
Cover the pot and simmer over very low heat for 40 minutes. Remove from heat and let the yalanchi cool in the pot to room temperature, then refrigerate until cold.
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Step 6.
Serve the yalanchi cold, drizzled lightly with olive oil and lemon juice.