Yalanchi sarma, also known simply as "yalanchi," represents the Armenian rendition of vegetarian stuffed grape leaves. Derived from the Turkish word "sarma," meaning wrapped, and "yalanchi," translating humorously to "liar," this dish playfully distinguishes itself as a meat-free alternative to traditional sarma, typically filled with beef or lamb. Found across various cultures under names like Dolma or Sarma, Yalanchi boasts a distinctive medley of flavors and textures. It embodies the heart of Armenian hospitality, crafted with affection for cherished moments such as special gatherings, family occasions, and joyous celebrations.


For the Grape Leaves:

-1 jar of grape leaves (about 60-70 leaves)

-1 cup long-grain white rice, washed and drained

-1 large onion, finely chopped

-1/2 cup olive oil

-1/4 cup pine nuts

-1/4 cup currants

-1 cup hot water

-1/4 cup fresh parsley, finely chopped

-1/4 cup fresh dill, finely chopped

-Salt and pepper to taste

For the Cooking Liquid:

-2 cups vegetable or chicken broth

-1/4 cup lemon juice

2 tablespoons olive oil


Preparing the Grape Leaves:

1- Rinse the grape leaves under cold water to remove excess brine.

2- Gently separate the leaves and trim any tough stems.

3- In a large pot, blanch the grape leaves in boiling water for about 2-3 minutes. Drain and set aside.

Preparing the Filling:

1- In a skillet, heat the olive oil over medium heat. Sauté the chopped onions until translucent.

2- Add the rice and continue cooking, stirring occasionally, until the rice is lightly toasted.

3- Stir in the pine nuts and currants, cooking for an additional 2-3 minutes.

4- Add the hot water, parsley, dill, salt, and pepper. Simmer until the rice absorbs the liquid and becomes partially cooked. Remove from heat and let it cool.


1- Place a grape leaf on a flat surface, vein side up. Trim any tough stem.

2- Spoon a small amount of the rice mixture onto the center of the leaf, near the stem end.

3- Fold the sides of the leaf over the filling, then roll it tightly from the bottom to the top, forming a compact cylinder.


1- Arrange the stuffed grape leaves seam-side down in a large pot, packing them tightly.

2- In a bowl, mix the vegetable or chicken broth, lemon juice, and olive oil. Pour the mixture over the stuffed grape leaves.

3- Place a heatproof plate or a layer of reserved grape leaves on top to prevent them from unraveling during cooking.

4- Cover the pot and simmer over low heat for 45-60 minutes or until the rice is fully cooked.


1- Allow the Yalanchi to cool slightly before serving.

2- Garnish with additional fresh parsley or dill.

3- Serve with a dollop of yogurt or a squeeze of lemon if desired.

Armenian Yalanchi is best enjoyed warm or at room temperature, making it a delightful appetizer or main course for any gathering.

Nutritional Values

Nutritional values can vary based on specific brands and preparation methods, but here are approximate values for the listed ingredients:

1. Grape Leaves (60-70 leaves in a jar):

Calories: 10-15 calories per leaf

Carbohydrates: 2-3 grams per leaf

Fiber: 0.5-1 gram per leaf

Protein: 0.5 grams per leaf

Fat: 0 grams per leaf


Rich in fiber, aiding digestion.

Contains vitamins A, C, and K.

May have anti-inflammatory properties.

2. Long-Grain White Rice (1 cup, cooked):

Calories: 200 calories

Carbohydrates: 45 grams

Fiber: 0.6 grams

Protein: 4 grams

Fat: 0.4 grams


Good source of energy.

Contains essential minerals like manganese and phosphorus.

Provides small amounts of protein.

3. Large Onion (1, finely chopped):

Calories: 45 calories

Carbohydrates: 11 grams

Fiber: 2.5 grams

Protein: 1.2 grams

Fat: 0.1 grams


High in antioxidants, may boost heart health.

Contains anti-inflammatory compounds.

Rich in vitamins C and B6.

4. Olive Oil (1/2 cup):

Calories: 960 calories

Carbohydrates: 0 grams

Fiber: 0 grams

Protein: 0 grams

Fat: 108 grams


Healthy monounsaturated fats support heart health.

Contains antioxidants with anti-inflammatory effects.

May help reduce the risk of chronic diseases.

5. Pine Nuts (1/4 cup):

Calories: 230 calories

Carbohydrates: 4.8 grams

Fiber: 1 gram

Protein: 5 grams

Fat: 23 grams


Good source of healthy fats.

Rich in essential minerals like magnesium and zinc.

Contains antioxidants and may support heart health.

6. Currants (1/4 cup):

Calories: 100 calories

Carbohydrates: 26 grams

Fiber: 2 grams

Protein: 1 gram

Fat: 0 grams


Packed with antioxidants.

Good source of dietary fiber.

Provides vitamins A and C.

7. Hot Water (1 cup):

Calories: 0 calories


Essential for the cooking process.

Hydrates the body.

8. Fresh Parsley (1/4 cup, chopped):

Calories: 1 calorie

Carbohydrates: 0.2 grams

Fiber: 0.1 grams

Protein: 0.1 grams

Fat: 0 grams


Rich in vitamins K, C, and A.

Contains antioxidants.

May have anti-inflammatory properties.

9. Fresh Dill (1/4 cup, chopped):

Calories: 1 calorie

Carbohydrates: 0.2 grams

Fiber: 0.1 grams

Protein: 0.1 grams

Fat: 0 grams


Good source of vitamins A and C.

Contains anti-bacterial properties.

Supports digestion.

10. Salt and Pepper (to taste):

Negligible caloric content


Adds flavor; moderation is key.

11. Vegetable or Chicken Broth (2 cups):

Calories: 20-30 calories (depending on the type and brand)

Carbohydrates: 2-4 grams

Fiber: 0-1 gram

Protein: 1-2 grams

Fat: 0-2 grams


Adds depth of flavor.

May provide essential nutrients from vegetables or meat.

12. Lemon Juice (1/4 cup):

Calories: 4 calories

Carbohydrates: 1.3 grams

Fiber: 0.1 grams

Protein: 0.1 grams

Fat: 0 grams


Rich in vitamin C.

Adds a tangy flavor.

May aid digestion.

13. Olive Oil (2 tablespoons):

Calories: 240 calories

Carbohydrates: 0 grams

Fiber: 0 grams

Protein: 0 grams

Fat: 28 grams


Enhances flavor and texture.

Provides healthy monounsaturated fats.

These values are approximate and can vary based on specific brands and variations in ingredient sizes.


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