Yalanji Grape Leaves with Herb and Rice Filling

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender grape leaves wrapped around a vibrant mixture of fragrant rice, fresh herbs, and pine nuts, gently simmered in lemony broth for a classic Syrian vegetarian dish. This middle eastern-inspired vegetarian ready in about 90 minutes pairs leaves fresh grape leaves, rinsed long-grain rice, medium, finely chopped yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 40 min Cook: 50 min Serves 6 Middle Eastern cuisine 220 cal/serving
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Ingredients

Instructions

  1. Step 1: Bring a large pot of water to a boil. Blanch 40 fresh grape leaves for 2 minutes until softened, then drain and set aside to cool.
  2. Step 2: In a large skillet, heat 1/4 cup extra virgin olive oil over medium heat. Add 1 medium finely chopped yellow onion and sauté for 5 minutes until softened and translucent.
  3. Step 3: Stir in 1 cup rinsed long-grain rice, 2 tbsp tomato paste, 1 1/2 tsp salt, and 1/2 tsp black pepper. Cook, stirring, for 2 minutes until the rice is well coated and fragrant.
  4. Step 4: Remove from heat and fold in 1/4 cup toasted pine nuts, 1/2 cup chopped fresh parsley, 1/4 cup chopped fresh dill, and 1/4 cup chopped fresh mint.
  5. Step 5: Lay each grape leaf shiny side down on a flat surface. Place about 1 tablespoon of the rice mixture near the stem end, fold in the sides, and roll tightly into a small cigar shape. Repeat with remaining leaves and filling.
  6. Step 6: Arrange the stuffed grape leaves seam side down in a large pot, packing them tightly in layers. Pour 1 1/2 cups water and 1/2 cup fresh lemon juice over the rolls, then place a heatproof plate on top to keep them submerged.
  7. Step 7: Cover and simmer gently over low heat for 50 minutes until the rice is tender. Let cool slightly before serving.

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Frequently asked questions

How long does Yalanji Grape Leaves with Herb and Rice Filling take to make?

Total time is about 90 minutes (40 min prep + 50 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Yalanji Grape Leaves with Herb and Rice Filling?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep leaves fresh grape leaves from drying out.

Can I substitute ingredients in Yalanji Grape Leaves with Herb and Rice Filling?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Yalanji Grape Leaves with Herb and Rice Filling for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Yalanji Grape Leaves with Herb and Rice Filling?

Middle Eastern vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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