Yalnaji

Wael Al-MansouriCocinero

Ingredientes

• 907 grams of grape leaves, well boiled, equivalent to a jar
  907 grams
• 1 bunch of parsley, finely chopped
  1 bunch
• 4 medium-sized tomatoes, finely chopped
  4 pieces
• 1 medium-sized onion, finely chopped
  1 piece
• Juice of 2 lemons
  2 pieces
• 1/2 cup of olive oil
  0.5 cup
• Red chili, optional
  0
• 1 tablespoon of dried mint
  1 tablespoon
• 1/4 cup of finely chopped fresh mint
  0.3 cup
• 2 1/2 cups of rice, soaked for half an hour
  2.5 cup
• 1 tablespoon of pomegranate molasses, to taste
  1 tablespoon
• 5 cloves of garlic, sliced
  5 clove
• 1 vegetable stock cube, Maggi
  1 cube
• Sal
  0

Pasos

1. 1

   In a frying pan over heat, add olive oil and onion, stir for about a minute, although this is not necessary; you can add it directly to the rice.

   Herramientas necesarias:

   Sartén

   recipe.minutes
2. 2

   Add the onion to the rice and stir, then add the tomatoes, parsley, both types of mint, salt, lemon, and all spices including salt and chili, and mix everything in a large bowl.

   Herramientas necesarias:

   Tazón para mezclar

   recipe.minutes
3. 3

   Wash and spread the grape leaves well, then boil them.

   recipe.minutes
4. 4

   Place the filling in each grape leaf and roll it according to each person's method, whether thin or thick.

   recipe.minutes
5. 5

   Arrange the stuffed grape leaves in a pressure cooker, add the Maggi cube, pomegranate molasses, garlic, and salt, and cook for one hour.

   Herramientas necesarias:

   🍳

   Pressure Cooker

   recipe.minutes

Datos nutricionales

Información nutricional de los ingredientes (por 100g)

Salpor 100g

Ceniza100 g

* La información nutricional es aproximada y su cálculo puede verse afectado por el tipo de ingrediente y los métodos de cultivo, almacenamiento y cocción.

Características y etiquetas dietéticas