The Rug Guys' Favorite Holiday Recipe..Stuffed Grape Leaves

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:

     4 c   finely chopped sweet onions (vidalias are best)

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.

 Remove leaves from jar and rinse them in fresh running water. Chose a few of the larger leaves to line the bottom of a heavy bottomed stock pot.

 Remove the stem and place the each grape leaf right side down, vein side up. Depending on the size of the leaf, put about 1 tablespoon of the prepared filling at the stem end, turn sides in and roll. Line them up close together in the pot, forming layers. Add the remaining lemon juice and enough water to cover. 

 Place a large plate on top as a weight to keep the layers in place while they cook. Bring to a boil, cover, and cook at a low simmer for about 1 hour. Most or all of the liquid will be absorbed.  If there is remaining liquid, drain it off. Let cool uncovered in the pan. Remove to shallow plate, garnish with thin lemon slices, cover, and refrigerate.

 They will last in the refrigerator for a week or more… if they last!