Yalanji are tender grape leaves wrapped around a fragrant rice filling with herbs, pomegranate molasses, and fresh vegetables, then simmered for 2 hours until melt-in-your-mouth tender. They're vegetarian, impressive, and completely achievable with patience on the rolling step.
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Start by washing and draining the short grain rice and set aside in a large bowl
In a food processor, pulse together the peeled and halved onion, halved pepper, and parsley until finely chopped. If you don't have a processor, chop by hand
Finely dice the tomatoes by hand
Add the tomatoes, onions, peppers, and parsley to the rice in the same bowl
To the same bowl, add the olive oil, lemon juice, pomegranate molasses, salt, pepper, allspice, tomato paste and chicken stock cube. Combine really well using a spoon. The mixture will have some liquid and that's fine!
Remove the grape leaves from the jar and rinse really well, multiple times, draining the water and re-rinsing. This step is to get rid of any salt water from the brine, and it's really important!
Optional: If you feel the leaves are really rough (depends on brand quality), you can also blanch them for a few minutes to soften them
Next, ensure the small stem is removed. Some brands come with it off, but if not, trim it off using a pairing knife
To make rolling easier, separate the leaves and drape them around your bowl and/or a cutting board
To roll the leaves, start by placing the leaf smooth side down, and rough/veiny side up on your surface. Add about 1 tablespoon of the mixture in the middle.
Fold over the bottom of the leaf over the rice, then fold in each of the sides. While maintaining a tight grip, roll the grape leaf forward, tucking in any extras on the side as you roll. Secure by placing it seam side down, and repeat.
Prepare the cooking broth by mixing together the water, chicken stock, pomegranate molasses, olive oil, lemon juice and salt. Using boiling water helps mix all the ingredients together well.
In a non-stick pot, drizzle a bit of olive oil then assemble the potato slices so they cover the bottom completely
Arrange the grape leaves in the pot, making sure to pack them in as tightly as possible
Place an inverted heat-proof plate on top, to weight the grape leaves down and prevent them from moving
Pour the cooking mixture all over. It should just about cover the grape leaves. If you don't have enough liquid to cover them, pour more water as required.
Bring the pot to a boil on medium high heat for a few minutes. Once boiling, turn the heat down to a low medium and allow it to simmer, covered, for 2 hours. Check on it periodically to add more liquid if needed (you don't want all the liquid to evaporate or the bottom will burn).
After the two hour mark, test one roll for doneness. It should be really tender and melt in your mouth, then its ready to remove.
You can allow it to cool and place in the fridge to serve cold, or you can serve it hot right way. To serve, place a large tray on top of the pot then flip the pot onto the tray and shake out the grape leaves. Dig in!
Cool completely and refrigerate in an airtight container for up to 5 days. Reheat gently in a pot over low heat with a splash of water, or serve cold at room temperature.
food processor (optional but recommended for onion, pepper, parsley) · non-stick pot with lid · heat-proof plate that fits inside the pot
About 1–1.5 hours of active prep (rinsing leaves, chopping, filling, rolling), then 2 hours simmering hands-off.
Yes. Cool completely and refrigerate for up to 5 days. Reheat gently in the same pot over low heat with a splash of water, or serve cold.
It adds a tart, slightly sweet depth that balances the rice and herbs. It's essential to the flavour; don't skip it.
The rice inside needs that time to fully hydrate and soften, and the flavours need to meld. Test one at the 2-hour mark; it should be tender and melt in your mouth.
Pack them as tightly as possible so they don't unravel during simmering. The inverted plate on top helps keep them compressed.
