Yalanji Dolma (Oil-Based Vegetarian Grape Leaves)

Rice: Short-grain rice is used for its ability to absorb flavors and maintain a slightly sticky texture.

Parsley: Fresh parsley adds a bright, herbaceous note to the filling.

Mint: Fresh mint provides a refreshing contrast to the other ingredients.

Tomatoes: Diced tomatoes add moisture and a slight acidity to the filling.

Onion: Finely chopped onion brings a subtle sweetness and depth of flavor.

Olive oil: Olive oil is used both in the filling and for cooking, adding richness and a smooth texture.

Salt: Enhances the flavors of all the ingredients.

Black pepper: Adds a mild heat and complexity to the filling.

Grape leaves: These are the wrappers for the filling, providing a unique texture and flavor.

Water: Used to cook the stuffed grape leaves, ensuring they are tender and flavorful.

When preparing grape leaves for Yalanji Dolma, make sure to rinse and drain them thoroughly to remove excess salt and brine. This will help balance the flavors and ensure the leaves are pliable for rolling. If the leaves are too tough, blanch them in boiling water for a few seconds to soften them up.

• short-grain rice - Substitute with quinoa: Quinoa provides a similar texture and is a good source of protein.

• chopped parsley - Substitute with cilantro: Cilantro offers a fresh, vibrant flavor that can complement the other ingredients.

• chopped mint - Substitute with basil: Basil provides a sweet and slightly peppery flavor that can enhance the dish.

• diced tomatoes - Substitute with red bell peppers: Red bell peppers add a sweet and crunchy texture, similar to tomatoes.

• finely chopped onion - Substitute with shallots: Shallots have a milder and sweeter taste compared to onions.

• olive oil - Substitute with grapeseed oil: Grapeseed oil has a neutral flavor and a high smoke point, making it a good alternative.

• salt - Substitute with soy sauce: Soy sauce adds a salty and umami flavor, enhancing the overall taste.

• black pepper - Substitute with white pepper: White pepper provides a similar heat but with a slightly different flavor profile.

• grape leaves - Substitute with collard greens: Collard greens are sturdy and can be used to wrap the filling similarly to grape leaves.

• water - Substitute with vegetable broth: Vegetable broth adds extra flavor to the dish compared to plain water.

• Allow the Yalanji Dolma to cool completely before storing. This prevents condensation, which can make the grape leaves soggy.
• Transfer the cooled dolma to an airtight container. Layer them carefully, placing a piece of parchment paper between each layer to avoid sticking.
• Store the container in the refrigerator. The dolma will stay fresh for up to 5 days.
• For longer storage, consider freezing. Place the dolma in a single layer on a baking sheet and freeze until solid. This prevents them from sticking together.
• Once frozen, transfer the dolma to a freezer-safe bag or container. Label with the date to keep track of freshness.
• When ready to enjoy, thaw the dolma in the refrigerator overnight. Reheat gently in a pot with a bit of olive oil and water to maintain their texture and flavor.

• Stovetop Method:

  1. Place the yalanji dolma in a single layer in a large skillet or saucepan.
  2. Add a small amount of water or vegetable broth to the pan, just enough to cover the bottom.
  3. Cover the skillet with a lid and heat over medium-low heat.
  4. Allow the grape leaves to steam for about 10-15 minutes, or until heated through.
  5. Check occasionally to ensure they are not drying out, adding more liquid if necessary.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Arrange the yalanji dolma in a single layer in an oven-safe dish.
  3. Add a splash of olive oil and a few tablespoons of water or vegetable broth to keep them moist.
  4. Cover the dish with aluminum foil to prevent drying out.
  5. Bake for about 20-25 minutes, or until thoroughly heated.

• Microwave Method:

  1. Place the yalanji dolma in a microwave-safe dish.
  2. Add a small amount of water or vegetable broth to the dish to keep them moist.
  3. Cover the dish with a microwave-safe lid or plastic wrap, leaving a small corner open to vent.
  4. Heat on medium power for 2-3 minutes, then check the temperature.
  5. Continue heating in 1-minute increments until the grape leaves are warmed through.

• Steamer Method:

  1. Set up a steamer basket over a pot of simmering water.
  2. Arrange the yalanji dolma in the steamer basket in a single layer.
  3. Cover and steam for about 10-15 minutes, or until heated through.
  4. Ensure the grape leaves do not touch the water directly to avoid becoming soggy.

• Mixing bowl: Use this to combine the rice, parsley, mint, tomatoes, onion, olive oil, salt, and black pepper.

• Cutting board: Essential for chopping parsley, mint, tomatoes, and onion.

• Chef's knife: Ideal for finely chopping the vegetables and herbs.

• Measuring cups: Necessary for accurately measuring the rice, parsley, mint, tomatoes, olive oil, and water.

• Teaspoon: Use this to measure out the salt and black pepper.

• Tablespoon: Handy for adding a spoonful of the rice mixture to each grape leaf.

• Flat surface: Needed for placing and rolling the grape leaves.

• Pot: Use this to cook the rolled grape leaves.

• Plate: Place this on top of the grape leaves in the pot to keep them from unrolling during cooking.

• Stove: Required to bring the water to a boil and then simmer the grape leaves.

• Colander: Useful for rinsing and draining the grape leaves.

Prepare the filling: Mix the rice, parsley, mint, tomatoes, onion, olive oil, salt, and black pepper in advance and store in the fridge.

Use pre-made grape leaves: Buy jarred grape leaves to save time on preparation.

Batch rolling: Lay out multiple grape leaves and fill them all at once before rolling.

Simmer efficiently: Use a wide pot to fit more dolmas in a single layer, ensuring even cooking.

Cool quickly: After cooking, transfer the dolmas to a baking sheet to cool faster.