Photograph of the finished Yalanji

Middle East · Lá nho cuốn chay dầu ô liu Yalanji

Yalanji

2 hr 20 min Hands-on time + 8 hr waiting
HardDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Salted grape leaves Salted grape leaves 160 leaves
  • Photograph of Rice Rice 14.1 oz
  • Photograph of Chickpeas Chickpeas 8.5 oz
  • Photograph of Tomato Tomato 8
  • Photograph of Pomegranate molasses Pomegranate molasses ½ cup
  • Photograph of Parsley Parsley 4.2 oz
  • Photograph of Mint leaves Mint leaves 2.8 oz
  • Photograph of Olive oil Olive oil 1 cups
  • Photograph of Lime Lime 8
  • Photograph of Onion Onion 2

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.

Start cooking