Yalanji – Vegetarian Stuffed Vine Leaves

Ingredients:

-2 cups of short grain rice

-2 big tomatoes diced

-Small handful of mint leaves

-A bunch of flat leaf parsley chopped (including stalks)

-1 large white onion diced

-Small cup of pomegranate molasses

-1 teaspoon of red or green chili

-2 sweet capsicums diced

-2 spoons of tomato paste or soy sauce

-Small cup of olive oil

-1 teaspoon of salt

-6 or 7 cloves of garlic sliced (or all the cloves from one bulb)

-Fresh (Vine) grape leaves.

To prepare fresh leaves, separate them and add to boiling water for 3-5 minutes. Drain and cool. They are also suitable for freezing.

Start the process the night before.

Wash the rice until the water runs clear. In a large bowl make the filling by combining the mint leaves, parsley, onions, capsicum, tomatoes, pomegranate molasses, chilies, tomato paste or soy sauce, washed rice, olive oil and salt to taste.

Preparation:

1. Add small amount of filling to vine leaves, place on bottom third of leaf and fold in sides then roll.
2. Place vine leaf rolls in a layer over followed by sliced garlic cloves.
3. Place an ovenproof plate upside down over the rolls.
4. Add water to cover.
5. Fill a mixing bowl with water and place over the top of the upside down plate to create a tight compact environment for the vine leaves and rice to cook.
6. Cook for one hour on a low heat. (Before you turn off the heat, check that the yalanji are cooked.)
7. Serve hot or cold. If the yalanji are a main dish, you may like a side dish of yoghurt with them.

Lara Kh.