# Yalanji (Vegetarian Stuffed Vine Leaves)

Recipe · Yalanji Kitchen · https://yalanjikitchen.com/r/1?l=en
Categories: Vegetarian, Main Dishes, Appetizers

![Yalanji (Vegetarian Stuffed Vine Leaves)](https://yalanjikitchen.s3.us-east-2.amazonaws.com/AllYalanjiImages/file_ukvv9w.jpg)

## Ingredients

### Filling

- 2 cups rice, soaked
- 500 g vine leaves
- 1 bunch parsley, finely chopped
- 1/2 cup fresh mint leaves, finely chopped
- 3 tomatoes, finely chopped
- 1 medium onion, finely chopped
- 4 garlic cloves, crushed
- Juice of 2 lemons
- 2 tbsp salt
- 1 tsp citric acid (lemon salt)
- 1 tsp paprika
- 1 tbsp Turkish coffee
- 1 tsp black pepper
- 3 tbsp dried mint
- 1/2 cup olive oil

### For cooking

- 1/2 cup olive oil and 1/2 cup vegetable oil (or a full cup of olive oil)
- Tomato or potato slices (carrot optional)
- Unripe grapes (hosrum), if available
- 1 tsp citric acid (lemon salt)
- 2 tbsp pomegranate molasses
- 2 hot chili peppers

## Method

1. Drain the rice and mix it with all the filling ingredients (parsley, tomato, onion, garlic, oil, lemon, dried mint, coffee, salt, black pepper). Let it rest 10 minutes so the vegetables blend together.
2. If the vine leaves are frozen, place them in boiled water (off the heat) until they separate.
3. Start rolling the vine leaves and arrange them neatly in a pot over the tomato or potato slices. Add one or more hot peppers to taste. When done, place a heavy plate on top so the rolls do not open while boiling.
4. Add the liquid from the filling, half the oil, the citric acid and a little salt. Simmer on low heat for an hour, then check the salt, acidity and water level. If it needs oil, add another 1/4 cup and cook one more hour depending on the leaves; the key is a very low flame for 2 to 3 hours. If it needs more acidity or salt, adjust and add a little oil and pomegranate molasses. Let it cool without lifting the lid or the plate so the leaves do not darken.
5. Once cooled, arrange the rolls on a serving plate and garnish with pomegranate seeds or lemon slices.

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