Go Back
+ servings

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.
Prep Time 45 mins
Cook Time 15 mins
Rolling the Grape Leaves 1 hr 15 mins
Total Time 2 hrs 15 mins
Course Appetizer, Side Dish, Snack
Servings 50 pieces


  • Instant Pot (Optional)


  • 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.)


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.



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!