Yalanji (Stuffed Grape Leaves with Pomegranate Molasses)
Yalanji (Stuffed Grape Leaves with Pomegranate Molasses)
Description
Yalanji, also known as stuffed grape leaves, is a delightful appetizer or light meal steeped in Middle Eastern tradition. These little flavor packets are made with tender grape leaves wrapped around a savory filling of rice, herbs, and spices. The magic touch comes with a vibrant lemon and pomegranate molasses sauce, offering a delightful balance of tangy and sweet. Enjoy Yalanji warm or at room temperature, perfect for sharing or savoring on your own.
Ingredients
⇵
For the Filling
For the Broth
Instructions
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To prepare the filling, in a deep bowl add washed and drained rice, onions, tomato juice, pomegranate molasses, lemon juice, tomato paste, vinegar, olive oil, sumac, salt, and pepper. Mix together well and keep in the fridge for 24 hours.
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Place one leaf smooth side down on a cutting board. Take about 1 teaspoon of the rice mixture and place at the broad end of the leaf. Fold both sides over the rice and roll tucking it nicely. Repeat with all leaves until they are done.
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Place tomato slices or onion slices and the grape leaves stems at the bottom of a deep pot. Arrange stuffed grape leaves in rows leaving no space in between.
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In a cup add the broth, pomegranate molasses, and lemon juice. Pour over, and cook over medium heat. When it starts to bubble around the sides, reduce heat and place a flat plate over the grape leaves. Cover and let it simmer until fully cooked about 90 to 120 minutes on low flame.
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