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+ servings

Derevi Sarma Yalanchi ( Stuffed Grape Leaves)

Course Appetiizer
Cuisine Armenia
Servings 12 +
Author International Cuisine


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


  • 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.