STUFFED GRAPE LEAVES
Armenian-Yalanchi, Greek-Dolmades, Turkish-Zeytinyagli Yaprak Dolmasi

•  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
      golden brown.

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.




COOKING:


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
      them.
 

Garnish with fresh mint leaves,  lemon slices or wedges.

COOKS NOTE* 
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

            

  Stuffed Vine Leaves (Dolma, Tolma, Dolmades, Mahshi, Yaprak, Sarma) 
✯ Watch more Videos at Vodpod.

ROLLING UP GRAPE LEAVES

            

  Vegetable-Stuffed Grape Leaves (Warac Inab ib Zeyt)
✯ Watch more Videos at Vodpod.