Pakistani
Pakistani Chicken Karahi
A bold, tomato-rich chicken karahi cooked the way it is at home — plenty of ginger,…
Syrian Yalanji
Vine leaves stuffed with rice, herbs, tomato and lemon — Syria's tangy vegetarian classic, served cold.
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40 minPrep🔥
1 hrCook🍽️
6Serves📊
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Ingredients
- 400g vine leaves (jar or fresh, blanched)
- 1.5 cups short-grain rice, soaked
- 2 onions, finely chopped
- 2 tomatoes, finely chopped
- Big bunch parsley, mint
- 3 tbsp tomato paste
- Juice of 3 lemons
- 100ml olive oil
- 1 tsp allspice
- Salt
Instructions
- Mix all the filling ingredients (rice still raw).
- Place a small spoon on each leaf; roll tightly into thin parcels.
- Layer in a pot tightly packed.
- Pour over water to just cover, plus extra lemon juice.
- Place a plate on top to keep submerged.
- Simmer gently 50-60 minutes.
- Cool to room temperature.
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Tara’s tips
- Roll thinly — they expand as the rice cooks.
- Eat at room temperature, never hot.
Serving suggestions
- Squeeze fresh lemon over.
Storage & reheating
Keeps 4 days; tastes better next day.
Nutrition
Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.
Frequently asked questions
Meat version?
That's "warak enab" — same technique with mince added.
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