Derevi Sarma Yalanchi ( Stuffed Grape Leaves)

Stuffed Grape leaves are delicious little appetizers and although they are labor intensive, they are worth the effort. I choose to make an Armenian version without meat, however the filling opportunities are endless. It takes a few tries to get them rolled correctly but once you do, they go pretty quick. This recipe makes a lot 6 dozen, but you can freeze them.

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4.34 from 3 votes

Derevi Sarma Yalanchi ( Stuffed Grape Leaves)

These are flavorful and don't have any meat. This recipe also make a ton so you can freeze some for later.

Course Appetiizer

Cuisine Armenia

Prep Time 1 hour hour

Cook Time 1 hour hour 45 minutes minutes

Total Time 2 hours hours 45 minutes minutes

Servings 25 +

Calories 89kcal

Author International Cuisine

Ingredients

• 1 jar grape leaves about 80
• 2 large white onions diced
• 1 cup rice medium grain
• ½ cup olive oil
• 1/3 cup tomato paste
• 1 bunch flat-leaf parsley chopped
• ½ cup lemon juice
• ¼ cup mint fresh, chopped
• 2 Tablespoons dill fresh, chopped
• ¼ cup currants
• ¼ cup pine nuts
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon paprika

Instructions

• Saute onion in the oil for 15 minutes.
• Stir in the rice and lemon juice, cook over medium heat 10 minutes longer.
• Add in remaining ingredients and cook a few minutes longer. You do not want the rice to be completely cooked as it will expand after it is cooked in the grape leaves.
• Rinse and soak the grape leaves in hot water to remove the brine.
• Remove the stems
• Place a leaf with the shiny side down. Put 1 ½ tablespoons of filling at the stem end. Roll once, fold in the sides and roll the rest of the way. Try to get them as tight as possible
• In a large pot, place torn grape leaves to line the bottom, you can also use lettuce leaves if you don’t have enough grape leaves left.
• Pack the rolled grape leave close together, as many layers as needed.
• Add 3 cups water, put a heavy plate on top of the leaves to keep them from floating up
• Bring to a boil on medium high, taking care not to scorch the bottom.
• Lower the heat, cover and simmer for 45 minutes
• Allow to cool, and drain the liquid. Make sure you leave the cover on until completely cool or the leaves will discolor.
• Serve at room temperature with lemon wedges.

Nutrition

Calories: 89kcal | Carbohydrates: 10g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 124mg | Potassium: 103mg | Fiber: 1g | Sugar: 2g | Vitamin A: 300IU | Vitamin C: 7mg | Calcium: 13mg | Iron: 0.5mg