Yalanji with Tamarind

Ingredients

Filling

• 400 g vine leaves (fresh preferred)
• 2 cups rice, soaked
• 2 cups parsley, chopped
• 1/2 cup mint, chopped
• 1 cup tomato, chopped
• 1 onion, finely chopped (1/2 cup)
• 3 garlic cloves, crushed (1 tbsp)
• 1/2 cup olive oil
• 1/4 cup lemon juice
• 2 tbsp dried mint
• 1 tbsp salt
• 1 tbsp black pepper
• 1 or 2 hot chilies

For cooking

• 1/4 cup tamarind
• 1/4 cup lemon juice, if needed
• 1/2 cup olive oil
• 1 tsp salt (or more to taste)
• Boiling water
• Potato, sliced
• 1/4 cup grape molasses (or date molasses)

Method

1. Boil the vine leaves with 2 tbsp oil for just one minute until slightly wilted, then drain; they are ready to roll.
2. Add the vegetables to the rice, leave 10 minutes and start rolling.
3. Layer the potato in the bottom of the pot, then the rolled leaves, and finally the chilies.
4. Soak the tamarind in boiling water, ideally the day before, and rub it until only the pulp remains. Add the salt and olive oil over the leaves, place a heavy plate on top and cover with the tamarind water to 2 cm above the leaves. Boil 10 minutes on high heat, taste and adjust the salt or lemon.
5. After boiling, remove the plate and simmer on low for an hour and a half without opening. Taste a roll once cooled to check the acidity, and at this point add the grape molasses and leave another hour.
6. I leave it on a small flame for 3 hours in total without opening, then let it settle so it stays green, and serve.