Syrian Yalanji (Cold Stuffed Vine Leaves with Rice and Herbs)
Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.
Opens Equal House and puts it on the night you choose. No app yet? It’s free, and the recipe comes with you when you install it.
Ingredients
- 30 vine leaves in brine
- 200 g basmati rice
- 25 g fresh flat-leaf parsley, chopped
- 15 g fresh mint, chopped
- 2 tomatoes, finely diced
- 3 tbsp pomegranate molasses
- 5 tbsp olive oil
- 2 tbsp lemon juice
Nutrition (per serving)
- Calories
- 390 kcal
- Protein
- 5 g
- Carbohydrate
- 51.8 g
- of which sugars
- 10.7 g
- Fat
- 17.7 g
- of which saturates
- 2.5 g
- Fibre
- 2.6 g
- Salt
- 1.26 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Rinse the vine leaves and blanch in boiling water for 2 minutes, then drain.
- 2
Cook the rice in boiling water for 8 minutes until half-cooked, then drain and mix with the parsley, mint, tomatoes, half the pomegranate molasses and half the oil, and season well.
- 3
Lay each vine leaf flat, place a spoonful of filling near the stem edge and roll up tightly.
- 4
Pack the rolls snugly into a pot, mix the remaining oil, lemon juice and remaining pomegranate molasses with 300ml water and pour over.
- 5
Weigh down with a small plate, cover and simmer gently for 35-40 minutes until the rice is fully tender.
- 6
Cool to room temperature or chill before serving.
Plan your meals — and share the cooking
Equal House builds your shopping list by aisle, times the cooking for dinner, and shares it out fairly. Free to start.
Free to start on your iPhone Free to start on your Android phone Free to start · No ads · Your family's data stays yours.