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Alice Avedyan’s Yalanchi

Grape leaves stuffed with rice, pine nuts and currants.
Prep Time 1 hr 5 mins
Cook Time 1 hr 5 mins
Total Time 2 hrs 10 mins
Course Appetizer


  • 10 medium onions (chopped)
  • ½ cup short grain rice
  • 1 bunch fresh dill (chopped)
  • ¼ cup pine nuts
  • ¼ cup currants
  • 1 tsp. allspice
  • 1 tsp. each salt and pepper
  • cups vegetable oil
  • ½ lemon (juiced )
  • 1 16 oz. jar Grape leaves


  • Saute onions in 1 ½ cup oil over medium heat until soft. Add rice and all other ingredients. Cook about 20-25 minutes. Cool.
  • While filling ingredients are cooking, rinse grape leaves in cool water. Pat dry and remove thick stem end.
  • Working with one leaf at a time, lay the shiny side of the leaf down on a flat work surface. Depending on the size of the leaf, place about 2-3 tsp. of filling on each leaf at the stem end. Fold sides in toward center and roll leaf closed (as if you were making a burrito). Don't roll too tightly as rice expands as it cooks.
  • Using a large pot, arrange stuffed grape leaves tightly together, stacking on top of each other, until all are arranged. Squeeze lemon juice on top. Put a plate on top of the wrapped grape leaves to help keep them in place while cooking. Pour some water over the grape leaves, but not enough to cover.
  • Bring to a boil, then reduce heat to low. Cover the pot; cook about 45 minutes until leaves are tender and rice is cooked.


(Note: Watch our video to see how to fold grape leaves.) 
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