Syrian Yalanji: Vegetarian Stuffed Grape Leaves with Pomegranate Molasses

Prepare the grape leaves: Carefully separate the leaves and rinse them under cold water. If using fresh leaves, blanch them in boiling water for 2-3 minutes until pliable, then rinse. Trim any thick stems.

Make the filling: In a large bowl, combine the rinsed rice, diced tomatoes, minced onion, fresh parsley, fresh mint, 2 tablespoons of olive oil, 1 tablespoon of pomegranate molasses, dried mint, allspice, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Mix thoroughly.

Stuff the grape leaves: Lay a grape leaf shiny side down on a flat surface. Place about 1 teaspoon of filling near the stem end. Fold the bottom edge over the filling, then fold in the sides, and roll tightly upwards to form a small cylinder. Repeat with all remaining leaves and filling.

Layer in a pot: Line the bottom of a large, heavy-bottomed pot with any torn or extra grape leaves. Arrange the stuffed grape leaves snugly in layers, seam-side down, in the pot.

Prepare the cooking liquid: In a separate bowl, whisk together the vegetable broth, remaining 2 tablespoons of olive oil, remaining 3 tablespoons of pomegranate molasses, and lemon juice. Pour this liquid over the stuffed grape leaves in the pot.

Cook the yalanji: Place a heatproof plate directly on top of the grape leaves to keep them submerged. Bring the liquid to a boil over medium-high heat, then reduce the heat to low, cover the pot, and simmer for 90 minutes, or until the rice is tender and the liquid is mostly absorbed.

Rest and serve: Remove the pot from heat and let it rest, covered, for 15 minutes. Carefully invert the pot onto a large serving platter. Serve warm or at room temperature, drizzled with extra pomegranate molasses if desired.