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Lebanese Stuffed Grape Leaves (Vegetarian)
This vegetarian rendition, often called 'yalanji,' is typically served cold as part of a mezze spread, a delightful appetizer reflecting the rich culinary traditions of Lebanon.
Ingredients
- For the Filling
- 1 ½ cups Short-grain rice, rinsed and soaked
- 3 pieces Medium tomatoes, finely diced
- 1 piece Large onion, finely grated
- ½ cup Fresh parsley, finely chopped
- ½ cup Fresh mint, finely chopped
- ¼ cup Fresh dill, finely chopped (optional)
- 2 tablespoons Tomato paste
- 1 teaspoon Ground allspice
- ½ teaspoon Ground cinnamon
- ½ teaspoon Ground black pepper
- 1 ½ teaspoons Salt
- ¼ cup Extra virgin olive oil
- ¼ cup Lemon juice
- For the Leaves & Pot
- 500 g Preserved grape leaves (approx. 500g) or 60-70 fresh leaves
- 2 pieces Potatoes, sliced
- For the Cooking Liquid
- 1 cup Extra virgin olive oil
- 1 cup Fresh lemon juice
- 2 cups Water
- 1 teaspoon Salt
Method
- 1
To prepare the grape leaves, if using preserved leaves, rinse them thoroughly under cold water to remove any excess brine, then soak them in fresh water for 15 minutes. If using fresh leaves, quickly blanch them in boiling water for 2 minutes, then immediately transfer them to an ice bath to stop the cooking. Drain all leaves well and carefully trim off any thick, woody stems.
- 2
For the filling, drain the soaked rice completely. In a large mixing bowl, combine the drained rice with the finely diced tomatoes, grated onion, and all the chopped fresh herbs (parsley, mint, and optional dill). Add the tomato paste, ground allspice, cinnamon, black pepper, salt, ¼ cup of olive oil, and ¼ cup of lemon juice. Mix all ingredients thoroughly by hand until well combined and fragrant.
- 3
Prepare your cooking pot by slicing the potatoes into thin rounds. Arrange these slices in a single, even layer at the bottom of a large, heavy-bottomed pot. This will act as a protective layer, preventing the grape leaves from sticking to the bottom during cooking.
- 4
To roll the leaves, lay a grape leaf shiny-side down on a clean work surface, with the broader, stem end facing you. Place about 1 teaspoon of the filling (or slightly more for larger leaves) near the stem end. Fold the bottom edge of the leaf over the filling, then fold in the sides, and finally roll it tightly upwards towards the tip. It's crucial not to overfill, as the rice will expand significantly while cooking.
- 5
Once rolled, carefully arrange the stuffed grape leaves, seam-side down, in tight, concentric circles within the prepared pot. Pack them snugly together in layers; this prevents them from floating or unraveling during cooking.
- 6
Prepare the cooking liquid by whisking together 1 cup of extra virgin olive oil, 1 cup of fresh lemon juice, 2 cups of water, and 1 teaspoon of salt in a separate bowl until well combined.
- 71.5 hr
Gently pour the prepared cooking liquid over the layered grape leaves until they are just covered. Place a heat-proof plate directly on top of the leaves to weigh them down and keep them submerged. Bring the pot to a gentle boil over medium heat, then reduce the heat to very low, cover tightly, and let it simmer for 90 minutes. After about an hour, you can check if the leaves are tender and the rice is fully cooked; add a little more hot water if the liquid has reduced too much.
- 8
Once cooked, allow the pot to cool completely to room temperature before serving; the flavors meld beautifully as it rests. Carefully invert the pot onto a large serving platter. Drizzle with a little extra virgin olive oil and garnish with fresh lemon wedges for a vibrant presentation.