Yalanji Cake (Vine Leaf Rice Mold)

Ingredients

Filling

• 1 cup rice, soaked
• 2 tomatoes, finely chopped
• 1 onion, finely chopped
• 4 garlic cloves, crushed
• 2 cups parsley, finely chopped
• 1/2 cup mint, finely chopped
• 1/4 cup olive oil
• 1/4 cup lemon juice
• 1 tbsp salt
• 1 tbsp black pepper
• 1 tbsp dried mint
• 1 tbsp paprika

For cooking

• 2 tbsp pomegranate molasses
• 1 hot chili
• 1/2 cup boiling water
• 1/4 cup oil
• Juice of 1/2 lemon
• 1/4 tsp citric acid (lemon salt)
• Salt
• Vine leaves
• Potatoes

Method

1. Mix the filling ingredients well: rice, tomato, parsley, onion, garlic, spices, oil, lemon and mint.
2. In a slightly deep oven dish, lay the potatoes and line the bottom and sides with two layers of whole vine leaves. Add the filling and cover the top with more vine leaves until fully enclosed.
3. Mix the water, pomegranate molasses, lemon and salt, pour over the mold, add the chili and cover with foil.
4. Bake in a preheated oven for 1 1/2 to 2 hours, then uncover and check that the leaves are tender (a skewer goes in easily), the rice is cooked, and the salt and acidity are right. Let it cool, turn out the mold and garnish with pomegranate and lemon.