Cold Stuffed Grape Leaves (Yalanji)

Name: Cold Stuffed Grape Leaves (Yalanji)
Cuisine: American
Ingredients: Jar grape leaves; 2 cups Egyptian rice; 2 large tomatoes; 1 large bunch of parsley; 1/2 cup fresh mint; 1 medium onion; 1 green onion; 1 cup lemon juice; 3/4 cup olive oil; 1 tablespoon dried mint; Slices carrot or potato; 1 tablespoon pomegranate molasses; Salt to taste

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Cold Stuffed Grape Leaves (Yalanji)

‫روبى على‬‎ @cook_4722819

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Ingredients

Jargrape leaves
2 cupsEgyptian rice
2large tomatoes
1large bunch of parsley
1/2 cupfresh mint
1medium onion
1green onion
1 cuplemon juice
3/4 cupolive oil
1 tablespoondried mint
Slicescarrot or potato
1 tablespoonpomegranate molasses
Salt to taste

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Steps

1

Wash the rice and mix it with parsley, mint, and green onion.
2

Chop the onion, rub it with salt and pepper, and add it to the rice.
3

Add lemon juice and olive oil to the rice mixture and stir the ingredients.
4

Start stuffing the grape leaves until the quantity is finished.
5

Place slices of carrot or potato at the bottom of the pot, or both, and arrange the stuffed grape leaves on top.
6

Mix the remaining lemon juice and olive oil from the rice mixture with a little water and a tablespoon of pomegranate molasses, stir well, and pour over the grape leaves.
7

Place a heavy object on top of the grape leaves and bring to a boil, then reduce the heat to very low and let it cook for 3 to 4 hours. Turn off the heat and let it cool completely without removing the lid to prevent discoloration.
8

Invert onto a plate and serve cold with yogurt. Enjoy!