(Enough for 3 cups of rice)
2 cups oil
3 large onions, very finely chopped
3 cups rice
1 tablespoon red pepper paste
2 tablespoons tomato paste
1 tablespoon dried mint
1 tablespoon black pepper
1 tablespoon Arabic coffee (the secret flavor!)
1 small tea cup pomegranate molasses
1 ½ cups water
Note:
Cook the mixture just until it starts to boil, then turn off the heat and let it cool completely before rolling.
Cooking Sauce Ingredients
Water (enough to cover the pot)
Salt to taste
1 tablespoon dried mint
½ tablespoon crushed garlic
1 small tea cup pomegranate molasses
3 cups lemon juice
Preparation Method
Mix the rice with onions, oil, red pepper paste, tomato paste, dried mint, black pepper, Arabic coffee, pomegranate molasses, and water.
Place the mixture on heat until it begins to boil, then turn off the heat and let it cool completely.
Roll the grape leaves, keeping the filling moderately packed.
Arrange the rolls tightly in a cooking pot.
Prepare the sauce by mixing: water, salt, dried mint, garlic, pomegranate molasses, and lemon juice.
Pour the sauce over the yalanji until fully covered, then place a weight on top to keep them from moving.
Bring to a boil over medium heat, then reduce to low and cook for 1.5 to 3 hours, depending on the leaf type.
For a richer, tangier flavor: leave the yalanji soaking in its sauce overnight, then drain and serve cold.
Serve chilled — it tastes much better this way!
