Yalanji (Stuffed Grape Leaves)
Yalanji (Stuffed Grape Leaves)
Ingredients
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Instructions
Wash and drain the rice thoroughly. Mix it with finely chopped parsley, mint, diced red bell pepper, and tomatoes.
Season the mixture with salt, black pepper, sumac, seven spices, olive oil, lemon juice, and plenty of pomegranate molasses. Mix well.
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.
In a pot, layer slices of potatoes at the bottom to prevent sticking. Arrange the stuffed grape leaves neatly in the pot.
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.
Place a heavy plate on top of the grape leaves to keep them pressed. Cover and cook on low heat.
Once cooked, let it cool completely. Refrigerate and serve cold for the best flavor.
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