Vine Leaves Yalangi Recipe

Preparation and Cooking

1. 1

   Prepare the Filling

   In a pan, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and sauté until translucent. Add the chopped tomato and bell pepper, cooking for another 5 minutes.

2. 2

   Cook the Rice

   Stir in the rice, salt, black pepper, and cinnamon. Pour in the water or vegetable broth and bring to a boil. Reduce the heat to low, cover, and simmer until the rice is cooked, about 15 minutes. Stir in the parsley and dill, then let it cool.

3. 3

   Prepare the Vine Leaves

   If using preserved vine leaves, rinse them in cold water to remove excess brine. If using fresh vine leaves, blanch them in boiling water for 2-3 minutes until softened.

4. 4

   Roll the Vine Leaves

   Lay one vine leaf on a clean surface, stem side towards you. Place about 1 tablespoon of the rice filling at the base and fold in the sides. Roll it tightly from the base up to the tip. Repeat with the remaining leaves and filling.

5. 5

   Cook the Rolled Vine Leaves

   In a large pot, arrange the rolled vine leaves seam side down. Drizzle with the remaining olive oil and add a little water to cover the bottom. Place a plate on top to keep them submerged. Simmer on low heat for about 30 minutes.

6. 6

   Serve

   Once cooked, let them cool slightly before serving. Garnish with pomegranate seeds and drizzle with extra olive oil if desired.