Yalanji Recipe: Levantine Stuffed Vine Leaves in Olive Oil and Pomegranate Molasses

• 500 g brined vine leaves, rinsed thoroughly in warm water and drained
• 350 g Egyptian short-grain rice, washed and soaked for 15 minutes
• 3 ripe tomatoes and 2 medium onions, finely diced
• 1 bunch flat-leaf parsley and 1/2 bunch fresh mint, finely chopped, plus 1 tbsp dried mint
• 4 tbsp concentrated pomegranate molasses and juice of 2 lemons
• 120 ml extra-virgin olive oil, 1/2 tsp seven-spice blend, salt and an optional pinch of finely ground coffee
• Sliced potato and tomato to line the pot plus about 500 ml water for braising

Preparation Steps

1. 1Warm half the olive oil in a wide skillet, soften the diced onions, then stir in the drained rice and diced tomatoes and cook gently for 5 minutes until slightly par-cooked.
2. 2Take off the heat and fold in the parsley, fresh and dried mint, half the pomegranate molasses, half the lemon juice, spices and salt; strain off any excess juices and save them for the pot.
3. 3Lay each vine leaf vein-side up, place a heaped teaspoon of filling near the stem end, fold both sides inward and roll into a neat cylinder with slight room for the rice to expand.
4. 4Line a heavy pot with potato and tomato slices, pack the rolls snugly in layers, pour over the reserved juices mixed with water, the remaining olive oil, lemon juice and pomegranate molasses, and weigh down with an inverted plate.
5. 5Bring to a gentle bubble, cover tightly and simmer on the lowest heat for 70 to 80 minutes until tender, then leave covered off the heat until completely cool so the leaves stay bright and glossy.