Syrian yalanji dolma are vegan stuffed grape leaves filled with seasoned rice, fresh parsley, and mint, then braised until tender in a tangy pomegranate and lemon broth. This authentic recipe yields perfectly tender rolls with balanced acidity and works in both a pressure cooker (12 minutes) or regular pot (60–90 minutes).
Check what you already have. We'll leave it off your shopping list.
CookOS may earn a commission from Instacart orders.
Prices vary by store
*Service fees apply. Instacart® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.
First, prep the grape leaves. Rinse the grape leaves thoroughly in a strainer, to remove brine. Put grape leaves in a large pot and cover them with water, at least an inch over the grape leaves. Bring the pot to a boil, and boil the grape leaves for 1 minute. The grape leaves should be more tender. Drain and set them aside.
Prepare the filling. Remove the stems of the parsley, and chop the parsley leaves finely. Combine uncooked rice with salt, diced tomatoes, chopped parsley, mint, tomato paste, and shatta, and mix together in a large bowl. Pour the pomegranate molasses, lemon juice, and olive oil over the rice mixture and mix thoroughly.
Now, roll the stuffed grape leaves. Cut off the stems of all the grape leaves. Place a spoonful of the rice filling about one centimeter from the base of the grape leaf, and shape it into a small log. The amount of filling should vary depending on the size of the grape leaf. Place the filling on the veiny side of the leaf, so the outside will be smooth. Fold the bottom over the filling, tuck in the sides, and roll tightly, leaving room for rice to expand. Set aside. Repeat for all grape leaves.
If you have any leftover filling after filling the grape leaves, you can stuff tomatoes, bell peppers, or any other small vegetable with the filling, and cook them with the grape leaves.
Drizzle 1½ tablespoons of olive oil at the bottom of a pressure cooker or pot. If desired, add thinly sliced tomato, potato, and lemon to line the bottom of the pot. Otherwise, line the pot with leftover or torn grape leaves. Reserve a few tomato and lemon slices to place on top later.
Then, begin filling the pot with the stuffed grape leaves, packing them tightly in a circular fashion. If you have any gaps, you can stuff them with the extra stuffed vegetables (if you ended up with any).
Once all the grape leaves are in the pot, cover them with a plate that is close to the diameter of the pressure cooker or pot, to stop the grape leaves from floating to the top. Pour 5½ cups of boiling water over the grape leaves. Add the juice of half a lemon, the remaining 1.5 tbsp olive oil, and the tbsp of pomegranate molasses to the liquid.
Cook on high heat in a pressure cooker until it whistles, then reduce to medium and simmer for 12 minutes. For a regular pot, boil, reduce to low, and simmer for 60-90 minutes.***
Check if the plate and leaves have cooled enough to handle. Allow to cool slightly before flipping onto a large serving plate. Slide out the plate from under the grape leaves, and rearrange them if needed.
This dish is best served cool, so if desired, refrigerate to cool, or wait at least 30 minutes before serving. Garnish with pomegranate seeds and chopped parsley or mint leaves, if desired. Serve with regular or non-dairy yogurt, or simply eat them on their own. Enjoy!
Refrigerate cooked yalanji in an airtight container for up to 5 days. Serve chilled or reheat gently in a covered pot with 2–3 tbsp water over low heat for 5–10 minutes.
pressure cooker (optional; reduces cooking time to 12 minutes) · strainer or colander (for rinsing grape leaves)
Yes, blanch fresh leaves for 1-2 minutes to soften before rolling. Jarred leaves are pre-brined and more forgiving for beginners.
Yalanji is rolled without meat (vegetarian or vegan), while traditional dolma often contains ground meat. This recipe is fully vegan with rice and herbs.
Rolling with the veiny side inward ensures the smooth outer side faces outward for a polished presentation when plated.
Yes. Stuff and refrigerate the rolls up to 24 hours before cooking, or cook fully and refrigerate for up to 5 days. Reheat gently with a splash of water.
Use torn leaves to line the pot bottom or fill gaps between rolls. Small tears don't affect the final dish if the filling is secure.
