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Armenian Yalanchi Sarma (Stuffed Grape Leaves)

Yalanchi Sarma, a cherished Armenian dish, consists of tender grape leaves wrapped around a fragrant, lemon-infused rice filling enriched with pine nuts and dried currants. Traditionally served as part of a mezze spread, these stuffed grape leaves are a staple in Armenian cuisine, offering a perfect balance of tangy, savory, and subtly sweet flavors. Unlike meat-filled dolma, yalanchi sarma is entirely plant-based, making it a popular choice for vegetarians. The slow baking process allows the flavors to meld beautifully, resulting in a dish that is best enjoyed at room temperature. Whether served as an appetizer or a light main course alongside a fresh salad, these grape leaves are a testament to the rich culinary heritage of Armenia.

Time to complete

Prep

1h

Cook

1h 15min

Wait

1h 30min

Total

3h 45min

Ingredients (Makes 44 stuffed grape leaves)
  • 1½ cups (360ml) extra-virgin olive oil, divided
  • 1 large onion (10 ounces; 284g), finely chopped
  • 4 teaspoons (12g) Diamond Crystal kosher salt; for table salt, use half as much by volume
  • 1½ teaspoons (4g) freshly ground black pepper
  • ⅛ teaspoon baking soda
  • 6 tablespoons tomato paste (about 3¼ ounces; 90g)
  • 1 cup long-grain white rice (7 ounces; 200g), rinsed and drained
  • 2 cups (480ml) water, divided
  • ¾ cup (175ml) fresh lemon juice, from 4 to 5 lemons, divided
  • ¼ cup dried currants (1 ounce; 30g), optional
  • 2 tablespoons (8g) flat-leaf parsley, chopped
  • ¼ cup (42g) pine nuts
  • One 24-ounce jar grape leaves in brine
  • 4 lemon wedges from 1 lemon
Nutrition Information (per 100g)
  • Calories: 180
  • Fat: 12
  • Protein: 3
  • Carbohydrates: 15
  • Fiber: 2
Directions

Preparing the Filling

  • 1. In a large Dutch oven, heat ¾ cup olive oil over medium-high heat. Add onions, salt, pepper, and baking soda, stirring frequently until sizzling. Reduce heat to medium and cook until onions soften and begin to stick, about 6-8 minutes.
  • 2. Add tomato paste and cook, stirring constantly, until the oil turns red, about 2 minutes. Stir in rice, 1 cup water, ½ cup lemon juice, and currants (if using). Bring to a simmer, then reduce heat to medium-low and cook until rice is al dente and most of the liquid is absorbed, about 17 minutes.
  • 3. Transfer rice mixture to a bowl and fold in parsley and pine nuts. Season to taste and let cool to room temperature, about 45 minutes.

Preparing the Grape Leaves

  • 4. Fill a large bowl with warm water. Remove grape leaves from the jar and rinse under running water. Spin dry using a salad spinner or pat dry with paper towels. Trim any large leaves to approximately 4½ to 5 inches in diameter.

Rolling the Grape Leaves

  • 5. Place a grape leaf rib-side up on a cutting board. Trim the stem end if necessary. Place a packed tablespoon (20g) of filling near the stem end, shaping it into a log. Fold the sides over the filling, then roll tightly away from you, compressing gently. Trim excess leaf if needed.
  • 6. Repeat with remaining leaves, arranging rolled grape leaves seam-side down in a single layer in a 10x8-inch baking dish.

Baking the Sarma

  • 7. Pour remaining oil, 1 cup water, and ¼ cup lemon juice over the stuffed grape leaves. Cover with 12-15 additional grape leaves, pressing them down around the edges. Cover tightly with foil.
  • 8. Bake at 375ºF (190ºC) for 60 minutes. If excess liquid remains, continue baking for another 15 minutes.

Finishing and Serving

  • 9. Remove from oven and carefully peel back foil to release steam. Let cool to room temperature, about 90 minutes.
  • 10. Discard covering grape leaves. Transfer sarma to a platter, drizzle with remaining liquid and olive oil, and serve with lemon wedges.
Cookix's Secrets

Alternative Cooking Method

  • Instead of baking, simmer the stuffed grape leaves in a covered pot over low heat for 60 minutes.

Bold Flavor Enhancements

  • Add a pinch of cinnamon or allspice to the filling for a warm, aromatic twist.

Flavor Enhancement

  • For deeper flavor, let the stuffed grape leaves rest overnight before serving.

Healthier Variation

  • Replace white rice with brown rice or quinoa for added fiber and nutrients.

Regional Ingredient Substitutions

  • If grape leaves are unavailable, use blanched cabbage leaves as an alternative.

Rolling Tips

  • Ensure the grape leaves are tightly rolled to prevent them from unraveling during cooking.

Serving Suggestions

  • Pair with a yogurt-based dip or a fresh cucumber salad for a refreshing contrast.