Yalanji – vine leaves with rice and vegetables

Ingredients

• 30 vine leaves in brine
• 180 g short-grain rice
• 1 finely chopped onion
• 2 tomatoes, finely diced
• 1 small green pepper, finely chopped
• 1 bunch parsley, finely chopped
• 1 tbsp dried mint
• 5 tbsp olive oil
• 3 tbsp lemon juice
• 1 tbsp pomegranate molasses
• 1 tsp salt
• ½ tsp pepper
• 1 sliced potato for the base
• about 6 dl water

Method

1. 1Rinse vine leaves thoroughly and soak in hot water for 5 minutes. Rinse rice and mix with onion, tomato, pepper, parsley, mint, 3 tbsp oil, molasses, salt and pepper.
2. 2Place a leaf rough-side up, remove its stem and put a small spoonful of filling near the base. Fold in sides and roll loosely enough for rice to expand.
3. 3Line the base of a pot with potato slices and arrange rolls snugly in layers, seam-side down.
4. 4Pour over lemon juice, remaining oil and water to almost cover. Place a heatproof plate over the rolls. Simmer gently, covered, for 50–60 minutes until rice is tender.
5. 5Cool in the pot and serve at room temperature or cold. Cooling time is additional to the stated preparation time.