To make fabulous yalanji, you will need:
● 1 jar grape leaves ● 3 cups cal rose rice, (short grain) ● 2-5 garlic cloves ● 1 medium onion ● 1 green spicy pepper ● 1 bunch parsley ● 1 bunch green onion ● 4 medium tomatoes ● 1/2 bunch mint leaves ● Juice from 3 lemons ● 1/2 cup extra virgin olive oil ● Salt and pepper to taste Remember to save all the juice! This will be your stock. The veggie juice, olive oil and lemon juice should be enough to cover your rolled leaves. Also, the upside-down plate will keep all your leaves from unrolling during cooking. Press down on the plate to create pressure and then place a pyrex with water over that to keep the weight down. Happy rolling! Yalanji takes about 1.5 hours minimum to cook in a normal pot, on a simmer. I prefer using the pressure cooker for these dishes. It's a little unconventional but it works especially if you're short on time. Pressure cooker method: Protect your leaves by putting potatoes or tomatoes in the bottom of your pot. Once I didn't have either so I sliced a zucchini and arranged the slices in the bottom of the pot. Arrange your leaves directly into the pot as you roll them. Fill it with the juice from the vegetables. Place your plate + water bowl on top. Be careful that they don't touch the lid of the pressure cooker when you close it. Bring the pot to a boil, cover and wait until you hear the pressure cooker start to whistle. Reduce the temperature to low and cook for 25 minutes. Remove from heat after 25 minutes and wait until the pressure cooker releases the pressure. Alternatively, you can run the pot under cold water to release the pressure faster. Drain the vegetable stock and enjoy your yalanji! The yalanji rice can be cooked on it's own like regular rice if you have any leftover.
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MEMy name is Bushra and I post my favorite recipes on my youtube channel. All recipes are gathered here on my website as well as helpful links to my videos and fancy ingredients. Thanks for stopping by! Archives
October 2023
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