Dinner
Yelunji: Vegetarian Stuffed Grape Leaves
Yelunji: Vegetarian Stuffed Grape Leaves are a Middle Eastern delight, filled with tangy rice and spices for a flavorful dinner experience. You guys have been asking for this gem, and it's finally here! With a vibrant filling of red pepper paste, pomegranate molasses, and parsley, these grape leaves are the perfect blend of tangy and savory.
Dinner
Yelunji: Vegetarian Stuffed Grape Leaves
Yelunji: Vegetarian Stuffed Grape Leaves are a Middle Eastern delight, filled with tangy rice and spices for a flavorful dinner experience. You guys have been asking for this gem, and it's finally here! With a vibrant filling of red pepper paste, pomegranate molasses, and parsley, these grape leaves are the perfect blend of tangy and savory.
The Recipe
Ingredients
- Olive oil
- Diced onions
- Crushed garlic
- Spices
- Red pepper paste
- Diced tomatoes
- Washed rice
- Lemon juice
- Pomegranate molasses
- Chopped parsley
- Grape leaves
- Sliced potatoes
- Salt
- Water
Instructions
- 1
Saute diced onions in olive oil until they start to soften.
- 2
Add in crushed garlic with spices and toast in some red pepper paste.
- 3
Turn off the heat and add diced tomatoes, washed rice, lemon juice, pomegranate molasses, olive oil, and chopped parsley to make the filling.
- 4
Stuff each grape leaf with the filling and roll tightly.
- 5
For the first layer in your pot, add sliced potatoes, then tightly pack in your grape leaves.
- 6
Strain the leftover juice from your filling into the pot with lemon juice, olive oil, salt, and water.
- 7
Pressure cook for about 35 minutes.
Helpful Notes
- ◈Roll the grape leaves tightly to prevent them from falling apart during cooking.
The Recipe
Instructions
- 1
Saute diced onions in olive oil until they start to soften.
- 2
Add in crushed garlic with spices and toast in some red pepper paste.
- 3
Turn off the heat and add diced tomatoes, washed rice, lemon juice, pomegranate molasses, olive oil, and chopped parsley to make the filling.
- 4
Stuff each grape leaf with the filling and roll tightly.
- 5
For the first layer in your pot, add sliced potatoes, then tightly pack in your grape leaves.
- 6
Strain the leftover juice from your filling into the pot with lemon juice, olive oil, salt, and water.
- 7
Pressure cook for about 35 minutes.
Helpful Notes
- ◈Roll the grape leaves tightly to prevent them from falling apart during cooking.