Entree: Syria – Euphrates Valley – يالانجي ➤ Yalanji (Stuffed grape leaves filled with rice, herbs, and lemon)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 50 min

Additional 15 min

Total 1 hr 35 min

Ingredients

- 40 grape leaves, packed (use preserved jarred leaves or fresh blanched)
- 1 cup (200 g) long-grain rice, rinsed and drained
- 1/3 cup (80 ml) extra-virgin olive oil
- 1 large onion, finely chopped, about 8 oz (225 g)
- 3 scallions, thinly sliced
- 1/2 cup (30 g) fresh parsley, chopped
- 1/4 cup (15 g) fresh mint, chopped
- 1/4 cup (30 g) pine nuts (optional)
- 2 tbsp (30 ml) tomato paste
- 1/4 cup (60 ml) lemon juice, plus wedges for serving
- 1 tsp (5 g) ground allspice
- 1/2 tsp (2.5 g) ground cinnamon
- 1 tsp (5 g) kosher salt, adjust to taste
- 1/2 tsp (2.5 g) black pepper
- 1 1/2 cups (360 ml) light vegetable or chicken broth
- 1 tbsp (15 ml) pomegranate molasses or 1 tbsp (15 ml) additional lemon juice (optional, for a touch of sweet-tart balance)

Instructions

1. Prepare the filling: Heat 2 tbsp (30 ml) olive oil in a skillet over medium heat. Add the chopped onion and scallions and sauté until soft and translucent, about 6–8 minutes. Stir in the pine nuts and cook 2 minutes until lightly toasted.
2. Add the rice, tomato paste, allspice, cinnamon, salt, and pepper to the skillet and stir to coat the rice in oil and spices. Pour in 1/4 cup (60 ml) water and cook until the water is absorbed, about 4 minutes; remove from heat and stir in parsley, mint, and 1/4 cup (60 ml) lemon juice. Let the mixture cool until easy to handle.
3. Trim any thick stems from the grape leaves. If using jarred leaves, rinse and blot dry. On a flat surface place a leaf shiny-side down, put about 1 tablespoon (15 g) of filling near the stem end, fold sides in and roll snugly into a small cylinder. Repeat until all filling is used.
4. Arrange a few spare grape leaves (or a cut leaf) to cover the bottom of a wide, heavy-bottomed pot to prevent sticking. Pack the stuffed leaves seam-side down in tight concentric layers in the pot.
5. Whisk together the remaining 1/3 cup (80 ml) olive oil, remaining 1/4 cup (60 ml) lemon juice (or pomegranate molasses if using), and the broth; pour gently over the stuffed leaves so liquid comes up about two-thirds of the way. Place a small plate on top of the rolls to keep them submerged.
6. Cover the pot and simmer gently over low heat for 40–50 minutes, until rice is tender and leaves are soft. If liquid cooks off too quickly, add a few tablespoons (15–45 ml) hot water.
7. Remove from heat and let rest for 15 minutes. Transfer to a serving platter, drizzle with a little extra olive oil if desired, and serve warm or at room temperature with lemon wedges.