Yalanji (Stuffed Grape Leaves)
Yalanji (Stuffed Grape Leaves)
Ingredients
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Instructions
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Wash and drain the rice thoroughly. Mix it with finely chopped parsley, mint, diced red bell pepper, and tomatoes.
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Season the mixture with salt, black pepper, sumac, seven spices, olive oil, lemon juice, and plenty of pomegranate molasses. Mix well.
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Use canned grape leaves for convenience, or fresh ones if available. Stuff each grape leaf with a spoonful of the rice mixture and roll tightly.
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In a pot, layer slices of potatoes at the bottom to prevent sticking. Arrange the stuffed grape leaves neatly in the pot.
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Prepare the broth by mixing water, a stock cube or broth, tomato sauce, lemon juice, pomegranate molasses, and seven spices. Pour over the grape leaves until fully submerged.
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Place a heavy plate on top of the grape leaves to keep them pressed. Cover and cook on low heat.
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Once cooked, let it cool completely. Refrigerate and serve cold for the best flavor.
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