Syrian
Yalanji
Syrian meatless vine leaves with rice and herbs
Syrian vine leaves filled with tangy tomato rice, parsley and mint, cooked in olive oil and served cool.
Bright, satisfying and built for real life.
This recipe brings together the generous flavours of Syrian cooking in a format that works on a busy day. Read through the method before starting and adjust seasoning to your taste.
The recipe
Yalanji
Ingredients
Main
Method
- 1
Mix rice, tomato, onion, herbs, pomegranate molasses and half the oil.
- 2
Roll small portions tightly in vine leaves and pack seam-side down in a pan.
- 3
Add lemon, remaining oil and water to nearly cover, then weight with a plate.
- 4
Simmer gently until the rice is tender, cool in the cooking liquid and serve chilled.
Yalanji is the meatless Syrian stuffed-vine-leaf preparation, known for a pronounced sweet-sour filling.
Storage
Refrigerate leftovers promptly in a sealed container for up to 3 days.
Freezing
Freeze only when the finished texture remains suitable; thaw overnight in the refrigerator.
Reheating
Reheat gently until piping hot throughout, unless traditionally served cold or at room temperature.
Keep cooking
You might also like
95 minEgyptian · Stovetop
Mahshi Masri
Egyptian courgettes, peppers and aubergines filled with tomato-herb rice and simmered until tender.
70 minEgyptian · Stovetop
Koshari
Egypt’s layered comfort dish of rice, lentils, pasta and chickpeas with tomato sauce and crisp onions.
65 minLebanese · Stovetop
Mujaddara
An earthy Lebanese dish of lentils and rice crowned with deeply caramelised onions.