Palestinian Vine Leaves in Olive Oil (Yalanji)
The olive oil version is eaten cold and the filling goes in raw — the rice cooks in the pot liquid and drinks up the oil and lemon. Use very little filling per leaf, because raw rice doubles in size as it cooks.
- Prep
- 60 min
- Cook
- 60 min
- Total
- 120 min
- Calories
- 220
Vine leaves in olive oil, known as yalanji, is the meat-free version of mahshi, eaten cold as a mezze. Lighter and sharper than the meat version, it keeps for days in the fridge and actually tastes better on day two.
Method
-
1
Prepare the leaves
If fresh, blanch them in boiling water for one minute and move them straight into cold water. If jarred, rinse them well and soak in warm water for ten minutes to pull out the salt.
⏱ 15 min -
2
Mix the filling
Combine the soaked, drained rice with the tomato, onion, parsley, mint, olive oil, lemon, spices, sumac and salt. The filling goes in raw — it is never pre-cooked.
⏱ 12 min -
3
Line the pot
Lay potato slices across the base of the pot. They stop the bottom layer scorching, and they are good to eat afterwards.
⏱ 5 min -
4
Roll them
Place one teaspoon only of filling near the stem end of each leaf, fold in the two sides, and roll at medium tightness — not taut, because the rice will double in volume.
⏱ 40 min -
5
Pack the pot
Arrange the rolls in tight rows and layers, then set a heavy plate on top to hold them in place while they cook.
⏱ 8 min -
6
Add the liquid
Mix hot water with lemon juice, olive oil and a pinch of salt, and pour it in until the rolls are covered by a hand's width.
⏱ 4 min -
7
Cook gently
Bring to the boil over medium heat, then reduce to low and cook for fifty to sixty minutes, until the rice is tender and the liquid has reduced.
⏱ 60 min -
8
Cool in the pot
Let them cool completely in the pot — this matters for them holding together — and serve cold with lemon wedges.
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Tips that actually matter
- One teaspoon of filling only. Raw rice doubles in size and any more will split the roll open.
- Roll at medium tightness, not taut, so there is room for the rice to expand.
- The potato slices on the base prevent scorching and make a good cook's treat.
- Let them cool in the pot. Moving them while hot breaks them apart.
- They keep five days in the fridge and taste better on the second day.
People also ask
How is this different from vine leaves with meat?
The oil version has no meat, is eaten cold, and is sharper and lighter. The meat version has minced lamb in the filling, is eaten hot, and cooks in stock.
Why do my rolls fall apart?
Too much filling, too loose a roll, or no weight on top. All three need to be right, and the weight matters most.
Jarred leaves are very salty. What do I do?
Rinse them under running water and soak in warm water for ten to fifteen minutes with one water change. Then cut the salt in the filling.
Cook mode
Palestinian Vine Leaves in Olive Oil (Yalanji)
-
1
Prepare the leaves
If fresh, blanch them in boiling water for one minute and move them straight into cold water. If jarred, rinse them well and soak in warm water for ten minutes to pull out the salt.
-
2
Mix the filling
Combine the soaked, drained rice with the tomato, onion, parsley, mint, olive oil, lemon, spices, sumac and salt. The filling goes in raw — it is never pre-cooked.
-
3
Line the pot
Lay potato slices across the base of the pot. They stop the bottom layer scorching, and they are good to eat afterwards.
-
4
Roll them
Place one teaspoon only of filling near the stem end of each leaf, fold in the two sides, and roll at medium tightness — not taut, because the rice will double in volume.
-
5
Pack the pot
Arrange the rolls in tight rows and layers, then set a heavy plate on top to hold them in place while they cook.
-
6
Add the liquid
Mix hot water with lemon juice, olive oil and a pinch of salt, and pour it in until the rolls are covered by a hand's width.
-
7
Cook gently
Bring to the boil over medium heat, then reduce to low and cook for fifty to sixty minutes, until the rice is tender and the liquid has reduced.
-
8
Cool in the pot
Let them cool completely in the pot — this matters for them holding together — and serve cold with lemon wedges.
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