• 1 Jar Orlando® jarred grape leaves (about 50-60/jar)
• 1 cup Extra Virgin Olive Oil
• 2 yellow onions, chopped fine
• 2 cups basmati or other good long grain rice
• ½ cup pine nuts, roasted
• 1 cup flat leaf parsley, chopped
• 1 tablespoon fresh mint, chopped
• 1 tablespoon fresh basil, chopped
• 1 tablespoon dill
• 1 tablespoon tomato paste, optional (Personal preference)
• juice of 3-5 lemons
• 1 tablespoon sugar
• 1 tablespoon kosher salt
• 1 teaspoon black pepper
• Dash cayenne and/or paprika, to taste (Cayenne goes well)
• 80-100 grape leaves
• ½ teaspoon allspice
• 1 cup water
DIRECTIONS: PREPARING THE FILLING**SEE COOK'S NOTE
1. In a skillet, add pine nuts with a tsp. of olive oil and gently roast the pine nuts until they are a
2. In the same skillet, add 1 tablespoon of olive oil and sautè the onions until translucent. Stir
often to prevent burning. Add all ingredients except parsley and grape leaves and
bring to a boil. Stir, turn heat low and cook, covered, about 15 minutes. Add parsley
and stir. Let cool. ASSEMBLY:
1. Rice mixture should be cooked the day before and allowed to cool
2. If using grape leaves in a jar, boil grape leaves for approximately 30 seconds to remove brine, then
rinse with cold water. Drain leaves & remove stem from leaf.
3. Lay each leaf flat, dull side up. Place 1-2 teaspoons rice mixture on the leaf
(depending on size of the leaf), fold sides over filling and roll leaf up.
1. In a deep round pot with lid, lay some of the unused or torn grape leaves, stems and pieces on the
bottom of the pot to protect the rolled grape leaves from burning.
2. Arrange the rolled grape leaves, seam side down in the pot in as many layers as needed. Add 2½
cups water over the grape leaves, or just enough to cover the rolled yalanchi. top with a few
squeezes of fresh lemon and a few torn mint leaves. Place a well fitting crockery plate over the top
of the rolled grape leaves to hold them down when cooking.
3. Cook in a preheated 375ºF degree oven until water has almost absorbed. (about an hour) Remove
from oven and let cool completely.
4. Remove the yalanchis from the pot and refrigerate for at least 1 hour.
5. Drizzle your best Extra Virgin Olive oil (or the best you can afford) and lemon juice over the top of
Garnish with fresh mint leaves, lemon slices or wedges.
It is best to make the filling the day before and chill in the refrigerator overnight. I find it makes it
easier to roll up in the grape leaves as it holds together better.
NOTE: THE VIDEOS BELOW MIGHT BE OF HELP
STUFFED GRAPE LEAVES