Yalanei Dolmes
Grape leaves stuffed with rice - contributed by Michael Hobbes

Original recipe from Perry, p. 20:

Asidah. Water is taken and rice is put in until it swells. Then flour is sprinkled on it and it is stirred until done. Then it is taken off and fat and dibs are put with it. And if it is sprinkled with nuts, it is better.

Modern recipe:

  • Grape Leaves (preserved in brine are best)
  • Rice
  • Salt
  • Mint
  • Butter
  • Olive Oil
  • Garlic
  • Pepper, crushed
  • Garbanzos, finely chopped 
Chop the mint and garlic finely and set aside. Boil the rice in salted water until almost done. Add the mint, pepper, garbanzos, and garlic and then complete cooking rice. Make certain not to overcook as the garbanzos will be gluey. Drain. While still hot, mix in the margarine and stir thoroughly. Next, thoroughly rinse the grape leaves and press to remove excess water and salt. Place a heaping teaspoon of the rice mixture on a leaf and carefully roll it. It should be rolled in such a way that it can be picked up with one hand and not open. Place them in a shallow pan and cover with salt water. Cook at 350° F until the leaf is completely done and the brine has added flavor to the rice. Just before serving, brush with olive oil. Serve hot. It is better to use preserved grape leaves as the fresh ones sometimes have a bitterness that is removed during the pickling process.

Adapted from: Mazda, Maideh. In A Persian Kitchen: Favorite Recipes from the Near East. Rutland, VT: C.E. Tuttle, 1989, 78.

Yalanei Dolmes is featured in Coronation Feast of H.R.H Kenna

Metric, Celsius, & Gas Mark Equivalencies

Michael Hobbes is a member of the Society for Creative Anachronism, living in Columbus, Ohio. He was recently awarded the Laurel, the SCA's highest honor for arts & sciences, for his work in cooking.

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