Yalanji (Vegetarian Stuffed Vine Leaves)
A tangy, oil-based vine leaf dish perfect served cold as a mezze.
Yalanji is a study in patience in the Levantine kitchen, each vine leaf rolled around a filling of rice and vegetables. It's slowly simmered in olive oil and lemon, then served cold with a bright, tangy flavor. Entirely vegetarian, it's a staple of hospitality tables.
How to Prepare
Mix the soaked rice with chopped tomato, onion, parsley, mint and the spices to make the filling.
Place a little filling on each vine leaf and roll tightly.
Arrange the rolls neatly in a pot.
Add the broth to cover and cook on low heat for about 2 hours.
About 30 minutes before the end, add the pomegranate molasses, olive oil and tomato sauce.
Let the rolls finish cooking until the rice is tender and the liquid is absorbed.
Let cool and serve, ideally at room temperature or cold.
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Place a plate on top of the rolls while cooking to keep them from unraveling.
Ingredient Swaps
Fresh vine leaves: use jarred leaves after rinsing.
Short-grain rice: Egyptian or medium-grain rice.
Pomegranate molasses: lemon juice for tang.
Common Questions
How do I keep the rolls from unraveling?
Roll tightly and pack them snugly with a weight on top.
Fresh or jarred vine leaves?
Both work; rinse jarred ones to reduce saltiness.
Why is it served cold?
Its olive oil and lemon flavor shines when chilled.
How do I adjust the tang?
With lemon juice or pomegranate molasses to taste.
How long does it keep?
Up to three days in an airtight container.
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