---
title: Yalanji (Stuffed Vine Leaves)
servings: 6
prep time: 60 minutes
cook time: 50 minutes
source: https://mycibora.com/recipes/yalanji
---

Gather @short-grain rice{250%g} and @fresh mint{0.5%bunch}.

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

In a bowl, mix the raw rice with the minced @tomato{2}, minced @onion{2}, chopped mint, half the @olive oil{100%ml} and half the @pomegranate molasses{3%tbsp}; season with salt.

Lay a @vine leaf{40} shiny-side down, spoon a scant teaspoon of filling near the stem end, fold in the sides, and roll snug but not tight.

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

Weight the rolls with an upturned plate so they hold their shape, then pour over water to just cover, along with the @lemon{2} juice and the remaining oil and molasses.

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

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