Tender grape leaves wrapped around a fresh, tangy filling of rice, tomatoes, herbs, lemon, and pomegranate molasses. Served cold as a refreshing mezze.
Ingredients
Filling
2 cups short-grain rice
2 medium tomatoes, finely diced
1 medium onion, finely diced
½ cup parsley, finely chopped
¼ cup mint, finely chopped
2 green onions, sliced
¼ cup olive oil
¼ cup lemon juice
2 tbsp pomegranate molasses
1 tbsp tomato paste
1 tsp salt
½ tsp black pepper
½ tsp 7-spice
Grape leaves
1 jar grape leaves, rinsed well
Preparation
Step 1: Prepare the filling
Combine rice, tomatoes, onion, parsley, mint, and green onions.
Add tomato paste, olive oil, lemon juice, and pomegranate molasses.
Season with salt, pepper, and 7-spice.
Mix very well — the filling should be juicy and lemony.
Step 2: Prepare the grape leaves
If using jarred leaves, rinse thoroughly to remove brine.
If using fresh leaves, blanch them in boiling water for 1–2 minutes.
Cut off the thick stems at the base.
Step 3: Roll the Yalanji
Place a leaf shiny side down, vein side up.
Add 1–2 teaspoons of filling near the bottom.
Fold the bottom over the filling, fold in both sides, then roll tightly.
Repeat until 50 leaves are filled.
Step 4: Layer the pot
Line the bottom of the pot with potato slices or extra grape leaves.
Arrange rolled leaves tightly in layers.
Add garlic slices and lemon slices between layers.
Step 5: Add cooking liquid
Drizzle olive oil, pomegranate molasses, lemon juice and a pinch of salt on top.
Add water so it reaches just below the top layer.
Place a heatproof plate over the rolls to keep them from floating.
Step 6: Cook
Bring to a gentle boil.
Reduce heat to low.
Simmer for 60–75 minutes, until rice is fully cooked.
Step 7: Serve
Let cool completely.
Refrigerate for 1–2 hours — Yalanji is served cold.
Garnish with lemon or chopped tomatoes (optional)