Stuffed grape leaves (yalanji)

A Lebanese vegan dish built on whole ingredients.

Servings: 4
Active time: 45 min
Total time: 1 h 30 min

Organic sourcing

Grape leaves, fresh herbs (like parsley and mint), and lemons are worth buying organic since they're on the EWG Dirty Dozen list. They can have higher pesticide residues.

Ingredients

• 250 g grape leaves
• 1 cup short-grain rice
• 1 large onion
• 2 medium tomatoes
• 1/4 cup extra-virgin olive oil
• 1/4 cup pine nuts
• 1/4 cup fresh parsley
• 1/4 cup fresh mint
• 1/2 tsp ground allspice
• 1/2 tsp ground cinnamon
• 1/2 cup lemon juice
• to taste salt
• to taste black pepper
• 2 cups hot water
• 2 lemons

Method

1. Blanch the grape leaves in boiling water for 2 minutes and set aside.
2. Rinse the rice under cold water until the water runs clear.
3. Finely chop the onion, tomatoes, parsley, and mint.
4. In a pan, heat half of the olive oil and sauté the onion until translucent.
5. Add the rice, tomatoes, pine nuts, parsley, mint, allspice, and cinnamon to the onion.
6. Season with salt and pepper, then mix well.
7. Lay a grape leaf flat, vein side up, and place a spoonful of the rice mixture at the base.
8. Roll the leaf, tucking in the sides, to form a tight package.
9. Repeat with remaining leaves and rice filling.
10. Place the rolls tightly in a pot and pour remaining olive oil, lemon juice, and hot water over them.
11. Cover with lemon slices and a plate to keep the rolls submerged.
12. Simmer on low heat for about 45 minutes until rice is cooked.

Notes

• Stuffed grape leaves can be served warm or at room temperature.
• For a nut-free version, omit pine nuts and add more herbs.
• Serve with extra lemon wedges for additional tang.

Source

Paraphrased from the culinary canon by Organic.is editors, 2026. Classic Lebanese recipe. If you'd like a specific source for further reading, ask Tinni (bottom-right) for a book recommendation.