Grape leaves rolled around a rice, tomato and herb filling and simmered in lemony broth — the meatless counterpart to meat-stuffed dolma, eaten cold or at room temperature.
Rinse the grape leaves
Rinse the brined grape leaves in hot water to remove excess salt.
5 minMix the filling
Mix the rice, diced tomato, parsley, mint, onion, olive oil, pomegranate molasses and salt.
Roll the leaves
Lay a grape leaf flat, spoon a little filling near the stem end, and roll it up tightly into a small cylinder.
Line the pot
Line the base of a pot with a few extra leaves and arrange the rolls snugly in rows.
Add the liquid
Pour over water, lemon juice and olive oil to just cover, and weigh the rolls down with a plate.
Simmer
Simmer gently until the rice is tender and the leaves are soft.
45 minCool and serve
Let the yalanji cool in the pot before serving at room temperature or chilled.
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