Yalanji

Method22 steps · about 1 hr 40 min

1. 1

   Step 1: In a Dutch oven over medium heat, heat olive oil (½ cup) and brown onions (3), garlic (4 cloves), tomatoes (2), parsley (1 bunch) and rice.

   Uses ½ cup olive oil · 3 onions (finely chopped) · 4 cloves garlic (finely chopped) · 2 tomatoes (peeled seeded and diced) · 1 bunch parsley (finely chopped) · 1 cup round rice

2. 2

   Step 2: Stir constantly for 5 minutes.

   Uses sautéing rice and vegetables

3. 3

   Step 3: Add the salt, b'har, and mint and mix well for 2 minutes.

   Uses rice and vegetable filling · Salt · 1 tablespoon dried mint · b’har spice (source does not specify identity or amount)

4. 4

   Step 4: Add the filling tomato paste (1 tablespoon), 5 tablespoons pomegranate molasses and 1 tablespoon red hot pepper molasses.

   Uses 1 tablespoon tomato paste (dibss banadora) · 5 tablespoons pomegranate molasses (dibss roumman) · 1 tablespoon red hot pepper molasses (dibss fléflé)

5. 5

   Step 5: Sauté for 3 minutes, stirring constantly so that the mixture absorbs all the ingredients well.

   Uses seasoned rice filling

6. 6

   Step 6: The filling becomes sticky and firm and is ready when all the liquid elements have been absorbed. Let cool.

   Uses sautéed rice filling

7. 7

   Step 7: In a large saucepan, boil a large amount of water and immerse the vine leaves (fresh or in brine).

   Uses 100 Grape leaves

8. 8

   Step 8: Turn off the heat and let stand for about 4 minutes. Do not leave too long or the leaves may tear. Drain.

   Uses blanched vine leaves

9. 9

   Step 9: Cut the stem of each vine leaf before garnishing.

   Uses drained vine leaves

10. 10

    Step 10: Spread a leaf on a work surface, with the midrib on top.

    Uses one trimmed vine leaf

11. 11

    Step 11: Place 1 tablespoon of filling at the base of the rib of the leaf, forming a kind of cylinder and leave a small margin for the edges.

    Uses 1 tablespoon cooled filling per leaf · prepared vine leaf

12. 12

    Step 12: Fold the vertical sides of the leaf over the filling, then fold down the horizontal side, and roll the sheet firmly and tighten securely.

    Uses leaf with filling

13. 13

    Step 13: Renew the operation until all the ingredients are gone.

    Uses remaining trimmed vine leaves · remaining cooled rice filling

14. 14

    Step 14: Line the bottom of a pot with sliced ​​potatoes (2). This technique prevents the bottom leaves from sticking or burning.

    Uses 2 potatoes (peeled and sliced)

15. 15

    Step 15: Arrange the yalanji in the pot, squeezing them well. Lay out several layers until you form a pyramid.

    Uses rolled stuffed vine leaves

16. 16

    Step 16: In a bowl, dilute the dibss roumman (pomegranate molasses (3 tablespoons)) and the dibss banadora (tomato paste (2 tablespoons)) in the lemon juice (2 tablespoons) and water (4 cups).

    Uses 3 tablespoons pomegranate molasses (dibss roumman) · 2 tablespoons tomato paste (dibss banadora) · 2 tablespoons lemon juice (freshly squeezed) · 4 cups water (to cover the vine leaves)

17. 17

    Step 17: Add the sauce garlic (4 cloves), 1 tablespoon dried mint and 1 tablespoon salt and mix well.

    Uses diluted molasses and tomato sauce · 4 cloves garlic · 1 tablespoon dried mint · 1 tablespoons salt

18. 18

    Step 18: Pour this mixture into the pot and, if necessary, add water so that it covers the yalanji.

    Uses seasoned cooking sauce · arranged Yalanji rolls · additional water only if needed to cover

19. 19

    Step 19: Lay a hollow plate on the yalanji, and a weight on top. This obligatory tip prevents the vine leaves from opening, and the stuffing to come out.

    Uses sauced vine-leaf rolls

20. 20

    Step 20: Cover and cook over high heat for 10 minutes, then medium heat for 15 minutes, continuing as needed until the rice filling is tender.

    Cook rolls: 25 min total · 25 minUses weighted vine-leaf rolls

21. 21

    Step 21: Let cool completely. The vine leaves will absorb the sauce.

    Uses cooked Yalanji

22. 22

    Step 22: Serve cold.

    Uses cooled Yalanji