Yalanji is a traditional Turkish and Levantine meatless mezze where fresh grape leaves are rolled with fragrant rice, pine nuts, and spices like allspice and cinnamon, then braised in olive oil and served cold. The dish is best made in early summer when grape leaves are tender and at their peak flavor.
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In a medium pot, Sauté onions in butter and olive oil over medium-low heat until soft (10-15 minutes).
Add garlic and ginger. Sauté for 1 minute.
Add pine nuts. Sauté for 3 minutes.
Add spices and Aleppo pepper. Sauté for 2 minutes.
Add drained rice and salt. Sauté for 2 minutes.
Add one and a half cups of hot water. Bring to a boil, lower heat and cover, simmer for 10 minutes. Remove from heat and mix in the herbs. Transfer rice to a bowl to cool down.
Roll the blanched vine leaves: place a vine leaf on a board and place a teaspoon of aromatic rice at the base. Fold the stem edge over the filling, then fold the two side edges in towards the stem to seal the filling in. roll the leaf up like a small tight cigar. Repeat with the rest of leaves.
In a small bowl mix together olive oil, water, sugar, salt, and lemon juice.
Line the base of a deep medium pot with a couple of flat vine leaves or sliced onions to cover the bottom and prevent sticking. Place the rolled leaves in the pot side by side, packing tightly.
Pour the olive oil mixture on top of the leaves and place a heat-resistant plate on top to prevent them from unraveling.
Place the pot on medium heat and bring to A boil. Cover the pot and simmer on low heat for 1 hour. Remove pot from heat and leave Yalanji to cool completely in the pot. Then place the entire pot in the fridge overnight. (if you try to remove vine leaves from the pot when they are hot they might fall apart).
The following day, remove pot from the fridge and bring to room temperature, then transfer vine leaves to a serving plate.
Drizzle with olive oil and a sprinkle of Aleppo pepper.
Store covered in the fridge for up to 5 days. Serve at room temperature; reheat gently in a low oven if desired, though yalanji is traditionally served cold.
Yes, but fresh leaves have superior flavor and texture. If using canned, rinse thoroughly to remove brine, and skip the blanching step.
Cooling overnight allows the leaves to set and firm up. Hot leaves will fall apart when moved; chilling makes them sturdy enough to transfer without damage.
Almost—it uses butter in the rice filling. Replace the 2 tbsp butter with olive oil to make it fully vegan.
Simmer for 1 hour on low heat covered. The leaves will darken slightly and the filling will be tender. The dish is done when cooled and has set overnight.
Yes, this dish improves when made 1–2 days ahead. Store covered in the fridge; bring to room temperature before serving.
