Syrian Yalanji (Stuffed Vine Leaves)

Ingredients

• 1 jar vine leaves, drained and rinsed
• 1 cup short-grain rice
• 2 tomatoes, chopped
• 1 onion, chopped
• Big handful parsley
• Handful mint
• 1 tbsp tomato paste
• 2 tbsp pomegranate molasses
• 4 tbsp olive oil
• 1 tsp allspice
• Juice of 2 lemons
• Salt and pepper

Instructions

1. Mix rice with tomato, onion, herbs, tomato paste, pomegranate molasses, olive oil and spices.
2. Place a vine leaf shiny-side down; spoon a teaspoon of filling near the stem; fold sides in and roll tightly.
3. Repeat.
4. Layer the rolls tightly in a pot.
5. Cover with water + lemon juice + a glug of olive oil; place a plate on top to keep them submerged.
6. Simmer gently 50-60 minutes.
7. Cool to room temperature.

Serving suggestions

• Drizzle with extra olive oil and lemon.

Storage & reheating

Keeps 4 days in the fridge.

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