Yalanji Stuffed Grape Leaves with Tomato, Mint and Pomegranate Molasses

By AislePrompt Editorial · Published 2026-10-13 · Updated 2026-10-13

Tender grape leaves wrapped around lemony short-grain rice, tomato, parsley and mint, then simmered in olive oil and pomegranate molasses. Serve cool or at room temperature. This Syrian-inspired vegetarian recipe (vegan, gluten-free), ready in about 110 minutes, pairs jarred grape leaves, rinsed, ripe tomatoes, finely diced, flat-leaf parsley, finely chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 290 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 50 leaves (about 8 oz jar) jarred grape leaves, rinsed
• 1 cup short-grain rice (Egyptian or Calrose), rinsed and soaked 20 minutes
• 2 medium ripe tomatoes, finely diced
• 1 1/2 cups flat-leaf parsley, finely chopped
• 1/2 cup fresh mint, finely chopped
• 4 green onions, finely sliced
• 1 small yellow onion, finely diced
• 1/2 cup, divided extra-virgin olive oil
• 3 tablespoons pomegranate molasses
• 1/2 cup, divided fresh lemon juice
• 1 tablespoon tomato paste
• 1 teaspoon Aleppo pepper
• 1 teaspoon dried mint
• 1/2 teaspoon seven spice (baharat)
• 1 1/2 teaspoons salt
• 2 medium potatoes, sliced 1/4 inch thick
• 2 cups water

Instructions

1. Step 1: Blanch the grape leaves in boiling water for 2 minutes. Drain, rinse under cold water and snip off the stems.
2. Step 2: Drain the soaked rice. In a large bowl, combine the rice, tomatoes, parsley, fresh mint, green onions, yellow onion, 1/4 cup olive oil, 1 tablespoon pomegranate molasses, 1/4 cup lemon juice, tomato paste, Aleppo pepper, dried mint, seven spice and 1 teaspoon salt. Mix well.
3. Step 3: Lay a leaf shiny-side down and place about 1 heaping teaspoon of filling near the stem end. Fold in the sides and roll it up snugly but not too tight, because the rice will expand. Repeat with the remaining leaves and filling.
4. Step 4: Line the bottom of a heavy pot with the potato slices and any torn leaves. Pack the rolls seam-side down in tight layers.
5. Step 5: Whisk the water with the remaining olive oil, pomegranate molasses, lemon juice and 1/2 teaspoon salt. Pour it over the rolls, then set a heatproof plate on top to weigh them down.
6. Step 6: Bring to a gentle boil, then cover, lower the heat and simmer for 45-50 minutes, until the rice is tender and most of the liquid is absorbed.
7. Step 7: Take the pot off the heat and let it rest, covered, for 30 minutes. Cool to room temperature before turning out onto a platter. Serve with lemon wedges.