Yalanji

Method

1. 1 Soak chickpeas for 8 hours, then cook for 45 minutes until tender.
2. 2 Rinse the salted grape leaves three times, then blanch them for 60 seconds to make them pliable and reduce the saltiness.
3. 3 Mix the rinsed rice with chickpeas, chopped tomatoes, onions, parsley, mint leaves, olive oil, and pomegranate syrup.
4. 4 Pomegranate syrup is what distinguishes the Syrian version of yalanji; it gives it a deep, sweet and sour flavor that lemon lacks.
5. 5 The thin, finger-sized pieces are rolled up and arranged tightly together in layers inside a pot lined with thick grape leaves.
6. 6 Pour in enough water mixed with lemon juice and olive oil to cover the ingredients, place a heavy plate on top, cook for 50 minutes, and serve chilled.

With an appliance

• Pressure cooker 1 hr

  Replace step 6: cook under high pressure for 14 minutes, then release the pressure naturally; a heavy plate must still be placed on top of the roll.