Yalanji (Vegetarian Stuffed Grape Leaves)

Ingredients

• 2 cups short grain rice
• 1 onion (finely diced)
• 4 small tomatoes (finely diced)
• 1 pepper (red or orange) (finely diced)
• 2 cups parsley (finely chopped)
• 2 lemons (juiced)
• 4 tablespoons pomegranate molasses
• 2 tablespoons tomato paste
• 1.5 teaspoons salt
• 1 teaspoon black pepper
• 1 teaspoon allspice
• 1/4 cup olive oil
• 1 chicken stock cube (crumbled)
• 1 L grape leaves (equivalent to 1 standard jar)
• 1 chicken stock cube
• 4 cups hot water (boiling)
• 2 tablespoons pomegranate molasses
• 1/4 cup olive oil
• 1 lemon (juiced)
• 1/2 teaspoon salt (or per preference)
• 1 small potato (sliced)

Steps

1. 1

   Start by washing and draining the short grain rice and set aside in a large bowl

2. 2

   In a food processor, pulse together the peeled and halved onion, halved pepper, and parsley until finely chopped. If you don't have a processor, chop by hand

3. 3

   Finely dice the tomatoes by hand

4. 4

   Add the tomatoes, onions, peppers, and parsley to the rice in the same bowl

5. 5

   To the same bowl, add the olive oil, lemon juice, pomegranate molasses, salt, pepper, allspice, tomato paste and chicken stock cube. Combine really well using a spoon. The mixture will have some liquid and that's fine!

6. 6

   Remove the grape leaves from the jar and rinse really well, multiple times, draining the water and re-rinsing. This step is to get rid of any salt water from the brine, and it's really important!

7. 7

   Optional: If you feel the leaves are really rough (depends on brand quality), you can also blanch them for a few minutes to soften them

8. 8

   Next, ensure the small stem is removed. Some brands come with it off, but if not, trim it off using a pairing knife

9. 9

   To make rolling easier, separate the leaves and drape them around your bowl and/or a cutting board

10. 10

    To roll the leaves, start by placing the leaf smooth side down, and rough/veiny side up on your surface. Add about 1 tablespoon of the mixture in the middle.

11. 11

    Fold over the bottom of the leaf over the rice, then fold in each of the sides. While maintaining a tight grip, roll the grape leaf forward, tucking in any extras on the side as you roll. Secure by placing it seam side down, and repeat.

12. 12

    Prepare the cooking broth by mixing together the water, chicken stock, pomegranate molasses, olive oil, lemon juice and salt. Using boiling water helps mix all the ingredients together well.

13. 13

    In a non-stick pot, drizzle a bit of olive oil then assemble the potato slices so they cover the bottom completely

14. 14

    Arrange the grape leaves in the pot, making sure to pack them in as tightly as possible

15. 15

    Place an inverted heat-proof plate on top, to weight the grape leaves down and prevent them from moving

16. 16

    Pour the cooking mixture all over. It should just about cover the grape leaves. If you don't have enough liquid to cover them, pour more water as required.

17. 17

    Bring the pot to a boil on medium high heat for a few minutes. Once boiling, turn the heat down to a low medium and allow it to simmer, covered, for 2 hours. Check on it periodically to add more liquid if needed (you don't want all the liquid to evaporate or the bottom will burn.

18. 18

    After the two hour mark, test one roll for doneness. It should be really tender and melt in your mouth, then its ready to remove.

19. 19

    You can allow it to cool and place in the fridge to serve cold, or you can serve it hot right way. To serve, place a large tray on top of the pot then flip the pot onto the tray and shake out the grape leaves. Dig in!