Stuffed Grape Leaves with Lamb Chops (Yalanji)

Prepare the filling by combining the rinsed rice, chopped parsley, mint, onion, and tomatoes in a large bowl. Stir in the olive oil, juice of 2 lemons, salt, and pepper. Mix well.

Carefully separate the grape leaves and rinse them to remove excess brine. Lay a leaf flat, shiny side down, and place about a tablespoon of the filling near the stem end. Fold the sides over the filling and roll tightly into a small cylinder.

Line the bottom of a large, heavy-bottomed pot with the sliced potatoes. This will prevent the grape leaves from scorching.

Arrange the rolled grape leaves in tight, concentric layers on top of the potatoes. Pack them snugly to prevent them from unravelling during cooking.

Place the lamb chops and peeled garlic cloves on top of the layered grape leaves.

Pour enough water or broth into the pot to just cover the rolls. Add the juice of the remaining lemon. Place a heat-proof plate upside down on top of the rolls to weigh them down.

Bring the pot to a boil, then reduce the heat to low, cover, and simmer for 1.5 to 2 hours, or until the rice is fully cooked and the leaves are tender.

Once cooked, remove from heat and let the pot rest for at least 30 minutes. Carefully drain any excess liquid. Place a large serving platter over the pot, and in one swift motion, flip the pot over to invert the contents onto the platter. Lift the pot to reveal the dish.