Yalanchi (Stuffed Grape Leaves)
Ani Ehramjian's Instant Pot Yalanchi (stuffed grape leaves) recipe that is vegan! For non- Instant Pot users, stovetop instructions are given below.
Equipment
- Instant Pot (Optional)
Ingredients
- 5 cups yellow onion (finely chopped)
- 1 cup flat leaf parsley (finely chopped)
- 1 cup rice (short or medium grain)
- ¾ cup olive oil (we used about 1/3 cup olive oil in all)
- 3 lemons (juiced)
- 6 oz tomato paste (undiluted)
- ¼ cup pignolia nuts (we used 1/2 cup)
- ½ tsp allspice (we used 1 tsp)
- ½ tsp dried mint (finely crushed)
- salt and pepper (to taste)
- 18 oz grape leaves (rinsed and stem ends removed. We used the Tamara brand grape leaves from Armenia.)
Instructions
Preparing the Filling
- In a non-stick skillet, toast pine nuts over low heat until fragrant and lightly browned, about 3 minutes. Remove from heat and set aside.
- Finely chop onions.
- In a large pan, sauté onions in 2-3 Tbsp of the oil over medium heat for 10 minutes until softened.
- With heat on low, add the rest of the ingredients – except for the grape leaves. Mix until combined, and then remove from heat. Set aside to cool completely.
Rolling the Grape Leaves
- Spread open each grape leaf with the shiny side facing down and the stem end toward you.
- Place a spoonful of filling in the center, fold over both sides and roll from the bottom of the leaf to the tip.
- Wrap tightly enough so the yalanchi won’t unravel during cooking, but not so tight that expanding rice will burst through the leaf.
Cooking Instructions
- Line Instant Pot inner liner with ripped leaves.
- Put wrapped grape leaves in rows in pot, pack tightly. Do not exceed the limit line marked on the pot.
- Add 1 cup of water to the pot, squeeze in extra lemon juice if desired. (Special Note: Ani said do NOT place a plate on top of the stuffed leaves in the IP!)
- Following the manufacturer’s instructions for your Instant Pot, cook for 15 minutes on normal pressure, then 15 minutes natural release. It’s that easy!
- Chill until ready to serve.
Video
Notes
To serve: Arrange yalanchi on a platter and garnish with lemon wedges, if desired.
Stovetop Method: If you’d rather cook these on the stovetop, line the bottom of a large pot with torn grape leaves. Put wrapped grape leaves in rows in pot, pack tightly. Add 1 cup of water to the pot, squeeze in extra lemon juice if desired. Place a heavy plate on top of the stuffed grape leaves to prevent them from floating and/or unraveling.
Cook, covered, on the stove on low heat for about 1 hour and 45 minutes, until leaves are tender and rice is cooked.
Tried this recipe?Let us know how it was!