Yalanji (Stuffed Vine Leaves)

Method

1. 1

   Drain and rinse the jarred vine leaves well; set aside any torn or undersized ones to line the pot.

2. 2

   In a bowl, mix the raw rice with the minced tomato, minced onion, chopped mint, half the olive oil and half the pomegranate molasses; season with salt.

3. 3

   Lay a vine leaf shiny-side down, spoon a scant teaspoon of filling near the stem end, fold in the sides, and roll snug but not tight.

   💡 Loose enough for the rice to swell — overtight rolls split and sulk.

4. 4

   Line the base of a wide pot with the torn or spare leaves, then pack the rolls seam-down in tight layers.

5. 5

   Weight the rolls with an upturned plate so they hold their shape, then pour over water to just cover, along with the lemon juice and the remaining oil and molasses.

6. 6

   Bring to a bare simmer, cover, and cook gently for 50 minutes, until the rice is tender and the leaves are soft.

   💡 Keep it at a whisper of a simmer — a hard boil tears the leaves before the rice is done.

7. 7

   Let the rolls cool in the pot, then serve at room temperature or chilled.