Yalanchy Sarma / Patat

Yalanchy Sarma / Patat Recipe from Armenia | Ingredients and Directions

Region / culture: Armenia | Preparation time: 45 minutes | Cooking time: 1 hour | Servings: 10-12

Introduction

Yalanchy Sarma, also known as Patat, is a traditional Middle Eastern dish made with grape leaves stuffed with a flavorful rice filling. This dish is popular in countries like Turkey, Greece, and Armenia, where it is often served as an appetizer or side dish.

History

The origins of Yalanchy Sarma can be traced back to the Ottoman Empire, where it was a favorite dish among the royal court. Over time, the recipe spread to other parts of the Middle East and Mediterranean region, where it became a staple in local cuisine.

Ingredients

Rice filling

1 cup extra long grain rice
0.5 cup pure olive oil
0.25 cup vegetable oil
2.5 lb (1.13 kg) onions, chopped (equivalent to 5 heaping cups)
1 tbsp salt
0.25 tsp black pepper
0.25 tsp red pepper
1.5 cup water
0.5 cup freshly squeezed and strained lemon juice
1 tbsp pignoli nuts
0.5 cup chopped fresh parsley
1 tbsp dried dill or 2 tbsp fresh chopped dill

How to prepare

Heat oil in a 4 qt (3.78 liter) saucepan (stainless steel). When a piece of Onion sizzles, add pignoli nuts and all of the Onion. Mix well, then stir in salt, black and red pepper.
Cook over medium heat, stirring constantly. Do not brown the Onion. Cook until soft or until the color changes from pure white to off-white. Now add washed and drained rice. Mix well. Add chopped parsley and dill, mixing well with the ingredients in the pan. Add 1.5 cups of water and cook for approximately 15 minutes, stirring often to prevent sticking or burning. Now add lemon juice. Mix well. Remove from heat.
Empty the ingredients into an open pan. Line the bottom of another 4 qt (3.78 liter) stainless steel pan with grape leaves. (This helps prevent burning.)

Wrapping leaves

(1 cup of rice uses up a 9 oz (255 g) grape leaves).
Cut the stems off the leaves and unfold them.
Fill the grape leaves with the rice mixture using a tablespoon.
Mix the rice occasionally so that the oil will be evenly distributed.
Hold the leaf on your left palm with the stem side away from you and the vein side up.
Place a tablespoon of rice on the top end near the stem.
Now fold the top down and the two sides over, then roll towards the inside of your palm, covering all the rice.
Make a firm roll in the shape of a cigar.
Lay the wrapped grape leaves end to end in a circle on the bottom of the pan, covering the bottom first, then start the 2nd row continuing in a circular pattern. When all the wrapped leaves are arranged in the pan, add 2 cups of water and cover the pan with an inverted 10" plate over the sarmas and cook until it comes to a boil, then reduce the heat and cook for 0.5 hour.
Turn off the heat and let it set for approximately 15 minutes.
Remove the plate and let it cool.
Using the same system of arranging in the cooking pan, carefully empty the rolled leaves and place them on a shallow serving dish or Pyrex bowl.* Cover with saran wrap. Refrigerate. Serve cold or at room temperature. Garnish with lemon wedges or parsley sprigs.
Makes approximately 60 sarmas, using small leaves.

Variations

Add ground meat to the rice filling for a heartier version of Yalanchy Sarma.
Substitute quinoa for rice for a gluten-free option.
Add chopped mint or dill to the rice filling for a fresh and herby flavor.

Cooking Tips & Tricks

Be sure to use extra long grain rice for the filling to ensure a fluffy and tender texture.

- When cooking the onions for the filling, be careful not to brown them. The onions should be soft and translucent.

- Use freshly squeezed lemon juice for a bright and tangy flavor in the filling.

- Arrange the stuffed grape leaves in a circular pattern in the cooking pan to ensure even cooking.

Serving Suggestions

Yalanchy Sarma can be served as an appetizer or side dish with a dollop of yogurt or a squeeze of lemon juice.

Cooking Techniques

Be sure to cook the onions for the filling until they are soft and translucent.

- When wrapping the grape leaves, be sure to roll them tightly to prevent the filling from falling out during cooking.

Ingredient Substitutions

You can substitute pine nuts for pignoli nuts in the rice filling.

- If grape leaves are not available, you can use cabbage leaves or Swiss chard leaves as a substitute.

Make Ahead Tips

Yalanchy Sarma can be made ahead of time and stored in the refrigerator for up to 3 days. Simply reheat in the microwave or oven before serving.

Presentation Ideas

Arrange the stuffed grape leaves on a platter and garnish with lemon wedges and parsley sprigs for a beautiful presentation.

Pairing Recommendations

Yalanchy Sarma pairs well with grilled meats, hummus, tabbouleh, and tzatziki sauce.

Storage and Reheating Instructions

Store any leftover Yalanchy Sarma in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven before serving.

Nutrition Information

Calories per serving

Each serving of Yalanchy Sarma contains approximately 150 calories.

Carbohydrates

Each serving of Yalanchy Sarma contains approximately 15 grams of carbohydrates.

Fats

Each serving of Yalanchy Sarma contains approximately 8 grams of fats.

Proteins

Each serving of Yalanchy Sarma contains approximately 2 grams of proteins.

Vitamins and minerals

Yalanchy Sarma is a good source of vitamin C, vitamin K, and manganese.

Alergens

Yalanchy Sarma contains nuts (pignoli nuts) and may not be suitable for those with nut allergies.

Summary

Yalanchy Sarma is a nutritious dish that is low in calories and high in vitamins and minerals. It is a good source of carbohydrates and healthy fats.

Summary

Yalanchy Sarma is a delicious and nutritious dish made with grape leaves stuffed with a flavorful rice filling. This traditional Middle Eastern dish is perfect for serving as an appetizer or side dish at your next gathering. Enjoy the unique flavors and textures of Yalanchy Sarma with your family and friends.

How did I get this recipe?

I remember the thrill of stumbling upon this recipe for Yalanchy Sarma while visiting a market in Istanbul many years ago. As I wandered through the bustling stalls, the aroma of spices and herbs filled the air, beckoning me to explore further. It was then that I came across a small, elderly woman selling an array of handcrafted pottery and jars of preserved fruits and vegetables.

Intrigued by her offerings, I struck up a conversation with her, and she graciously shared with me the recipe for this traditional Armenian dish. Yalanchy Sarma, also known as Patat, is a savory stuffed vegetable dish that is bursting with flavors. The combination of tender vegetables, fragrant herbs, and spices creates a symphony of tastes that lingers on the palate long after the meal is finished.

To make this dish, you will need fresh grape leaves, ground lamb or beef, rice, onions, garlic, tomatoes, and a blend of spices such as cinnamon, allspice, and mint. The key to a successful Yalanchy Sarma lies in the meticulous preparation of the filling and the careful wrapping of the grape leaves.

I remember returning home with a bag full of grape leaves and a heart full of excitement to try out this new recipe. I gathered all the ingredients and set to work, chopping the onions and garlic, browning the meat, and cooking the rice until it was perfectly al dente. The aroma that filled my kitchen was intoxicating, and I knew that this dish would become a family favorite.

As I carefully wrapped each grape leaf around a spoonful of the flavorful filling, I couldn't help but feel a sense of pride and accomplishment. The act of creating something from scratch, using ingredients that were lovingly sourced and prepared, brought me immense joy.

After a few hours of simmering on the stove, the Yalanchy Sarma was ready to be served. The flavors had melded together beautifully, creating a dish that was both comforting and satisfying. As my family dug into their plates, their eyes lit up with delight, and I knew that this recipe would become a staple in our home.

Over the years, I have made this dish countless times, each time tweaking the recipe ever so slightly to suit my tastes. I have shared it with friends and family, who have all marveled at the complex flavors and textures of this traditional Armenian dish.

The recipe for Yalanchy Sarma holds a special place in my heart, not only because of its delicious flavors but also because of the memories it evokes. It reminds me of that chance encounter in the bustling market in Istanbul, of the kind old woman who shared her knowledge with me, and of the joy of creating something beautiful and delicious with my own two hands.

As I sit here, recounting the story of how I learned to make Yalanchy Sarma, I am filled with gratitude for the experiences and opportunities that have shaped me into the cook that I am today. I will always cherish the memories of that day in Istanbul, and the recipe for Yalanchy Sarma will forever hold a special place in my collection of treasured recipes.