Yalanji are Syrian stuffed grape leaves naturally vegan and filled with seasoned rice, fresh herbs, tomatoes, and pomegranate molasses—a tangy, zesty Middle Eastern appetizer that's both authentic and plant-based.
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Rinse the rice thoroughly until the water runs clear. Soak for 30 minutes. Drain then empty into a large bowl.
Whisk the Saucy Spice Mix ingredients in a small bowl. Set aside for later.
Finely chop the vegetables from the Stuffing Ingredients. Use a food processor to make it easier (if available).
Add the chopped vegetables to the bowl of rice, along with the Saucy Spice Mix. Gently stir everything to combine. Let it sit for 30 minutes to soak up the flavours.
Prepare the vine leaves. Rinse the jarred leaves under water (room temperature). Wash off the liquids caught from the jar. Snip off the strings at the end, then place each leaf on a clean flat surface - soft side down.*If the leaves feel too hard/dry, and not soft enough, blanch in hot water for a minute or two. See Notes (1) for details.*
Place a strainer in another large bowl. Dump the Yalanji Filling into the strainer to drain. Save the liquid for later.
Place 1 heaping tsp of the filling in the centre of each individual vine leaf. Fold over the bottom, then roll once. Tuck in the sides, and roll all the way through. *Make sure to pack it tight enough to hold, but not too tight - since the rice will expand during cooking*
Slice the potatoes and tomatoes into thick circles. Place them at the bottom of a large pot.
Add the rolled grape leaves on top, packing them tightly. Stuff a few garlic cloves in between the layers. Add the reserved liquids, and more water to top off the grape leaves - just enough to reach the last layer (don't over-fill).
Bring it to a boil over high heat. Turn the heat down to low, then place a heat-proof plate upside down to cover. Push down, then place a heat-proof bowl on top with some water to act as weight - holding everything in place. Continue cooking for an hour to an hour and a half - until soft and tender, and the rice is cooked through. Cool down completely at room temperature, then place in fridge for a few hours. It's best served cold, with squeezed lemon juice, and a garnish of parsley.
Store cooled yalanji covered in the refrigerator for up to 3 days. Reheat gently in a covered pot over low heat until warmed through, or serve chilled.
food processor (optional, for chopping vegetables) · large pot with lid · heat-proof plate · heat-proof bowl (for weighting)
Yes. Blanch fresh leaves briefly in boiling water to soften, then proceed with rinsing and rolling as directed.
Cook for 1 to 1.5 hours on low heat under a weighted lid until the leaves are soft and tender, and the rice is cooked through. Cool completely before serving.
Draining removes excess liquid so the filling holds together during rolling and cooking, preventing mushiness. Reserve the drained liquid to add back during cooking.
Yes. Prepare and roll the leaves up to 1 day ahead, cover, and refrigerate. Cook when ready. You can also cook fully and refrigerate for up to 3 days; reheat gently in a covered pot over low heat.
Short grain rice like Egyptian or Jasmine rice holds moisture and doesn't fall apart during the long cooking time.
