Yalanchi dolmas are delicious, meatless stuffed grape leaves filled with rice, mint, walnuts, and a tangy vinegar-lemon mix. Serve with tzatziki or nondairy yogurt for the perfect appetizer, ideal for any gathering.
2cups348 g cooked rice (white, brown, long, or short)
2tablespoons6 g finely chopped mint leaves
2tablespoons30 ml balsamic vinegar
2tablespoons30 ml lemon juice
2tablespoons30 ml extra-virgin olive oil
½cup60 g finely chopped walnuts
Salt and pepperto taste
12grape leaves
Instructies
In a mixing bowl, combine the cooked rice, mint, balsamic vinegar, lemon juice, olive oil, walnuts, salt, and pepper.
Mix until uniform using your hands.
Prepare a clean, flat workspace to assemble the dolmas.
Lay one grape leaf flat on the workspace.
Place about 2 tablespoons (20 g) of the rice mixture in the center of the leaf.
Carefully fold in the sides of the leaf and roll up tightly like a burrito.
Repeat with the remaining 11 leaves.
Serve the dolmas warm, cold, or at room temperature with tzatziki or nondairy yogurt for dipping.
Notes / Tips / Wine Advice:
Serving Tip:These dolmas make a great appetizer or snack! Serve them with a side of tzatziki or nondairy yogurt for dipping.Wine Advice:Pair with a crisp white wine such as a Sauvignon Blanc or a dry rosé to complement the refreshing flavors of the dolmas.