Yalanji (Stuffed Grape Leaves)

🛒 Ingredients

• Jarred grape leaves 85 g · 43 kcal
• Short-grain rice 45 g · 162 kcal
• Tomatoes 35 g · 6 kcal
• Onions 25 g · 10 kcal
• Fresh parsley 10 g · 4 kcal
• Fresh mint 5 g · 4 kcal
• Olive oil 15 g · 133 kcal
• Lemon juice 25 g · 7 kcal
• Pomegranate molasses 5 g · 13 kcal
• Ground allspice 0 g · 0 kcal
• Ground black pepper 0 g · 0 kcal
• Ground cinnamon 0 g · 0 kcal

👨‍🍳 Instructions

1. Rinse the jarred grape leaves thoroughly to remove excess brine; if using fresh leaves, blanch them in boiling water for 2-3 minutes until pliable, then rinse.
2. Prepare the filling by washing the rice, then finely dicing the tomatoes and onions. Chop fresh parsley and mint.
3. In a large bowl, combine the washed rice, diced tomatoes, chopped onions, parsley, mint, half of the olive oil, lemon juice, pomegranate molasses, ground allspice, black pepper, and cinnamon. Season with salt to taste and mix well.
4. Lay a grape leaf shiny side down on a clean surface. Place about a tablespoon of filling near the stem end, fold the bottom edge over the filling, then fold in the sides and roll tightly into a small cylinder.
5. Arrange the rolled grape leaves tightly in layers in a large pot, starting with a layer of tomato or potato slices at the bottom if desired to prevent sticking.
6. Mix the remaining olive oil, lemon juice, a little more pomegranate molasses (optional), and enough water to cover the leaves in the pot. Pour this liquid over the stuffed grape leaves.
7. Place a heat-proof plate or an upside-down smaller pot on top of the leaves to keep them submerged. Bring to a boil, then reduce heat to low, cover, and simmer for 1.5 hours, or until the rice is tender and the liquid is mostly absorbed.
8. Remove the pot from the heat and let the Yalanji cool completely in the pot before serving. Yalanji is traditionally served cold or at room temperature, garnished with fresh lemon wedges.