Stuffed Grape Leaves (Yalanji)

Name: Stuffed Grape Leaves (Yalanji)
Ingredients: 1/2 pound grape leaves; 2 cups beef or chicken broth (about 480 ml); 1 1/2 cups Egyptian short-grain rice (about 285 grams); 6 large tomatoes, cut into medium pieces; 2 potatoes; 3 large onions, chopped; 1 hot pepper; 1 bunch parsley; 1 bunch cilantro; 1 bunch dill; 1 tablespoon black pepper; 1 tablespoon cumin; 1 tablespoon ground coriander; 1 tablespoon mixed spices; 1 tablespoon salt

يسرا الهندى @yosra2021

القاهره

Stuffed Grape Leaves (Yalanji)

يسرا الهندى @yosra2021

Saved

Ingredients

1/2 poundgrape leaves
2 cupsbeef or chicken broth (about 480 ml)
1 1/2 cupsEgyptian short-grain rice (about 285 grams)
6large tomatoes, cut into medium pieces
2potatoes
3large onions, chopped
1hot pepper
1 bunchparsley
1 bunchcilantro
1 bunchdill
1 tablespoonblack pepper
1 tablespooncumin
1 tablespoonground coriander
1 tablespoonmixed spices
1 tablespoonsalt

Saved

Steps

1

Sauté the onions in oil until they turn golden.
2

Add the tomato pieces and cook until they soften.
3

Add the herbs, hot pepper, and spices.
4

Stir occasionally and cook until the mixture thickens. Add the rice and stir for 2 minutes, then remove from heat.
5

Arrange potato slices at the bottom of the pot, then start stuffing the grape leaves on the rough side.
6

After stuffing, drizzle 2 tablespoons of oil on top and place the pot over low heat for 5 minutes before adding the broth.
7

Pour the broth over the stuffed grape leaves until it just reaches the top layer. Place two plates or weights on top and cover the pot.
8

Cook over medium heat until it boils, then reduce to low and let it absorb the broth. Remove the weights and let it finish cooking.
9

Serve with tahini sauce or yogurt.