I have many passions. Family is first. Rugs have clearly been a big part of my life. Cooking great food comes in a close third. I have had many ask me for our family recipe for Armenian Grape Leaves (Yalanchi).
Here it is.
Yalanchi (Armenian Stuffed Grape Leaves)
“In our home, nothing says ‘Holidays’ like yalanchi.”
This is a traditional Armenian recipe that my wife, Karen and I have adapted. The tenderness of the grape leaves makes a big difference. We prefer locally picked and bottled leaves that you may be lucky enough to find at Armenian Church bazaars, but commercially packed Yergat California leaves usually are fine.
Ingredients:
2/3 c fine quality olive
2 c Carolina or other short grain rice
1 ½ c water
6 oz. tomato paste (small can)
½ c fresh lemon juice
1 c pine nuts, lightly toasted
1 c raisins
1 c chopped parsley
½ t allspice
½ t salt
½ t freshly ground pepper
1 qt. Grape leaves (about 50)
Heat the oil and sauté the onions until tender and translucent. Do not let them brown. Add the rice, water, tomato paste, ¼ C lemon juice, nuts, and raisins and simmer over low heat until the liquid is absorbed. Remove from heat and add parsley, allspice, salt and pepper. Mix well and allow to reach room temperature.