Classic Yalangi (Stuffed Grape Leaves)

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

2.Prepare the filling: In a large bowl, combine the rinsed rice, diced tomato, diced onion, chopped parsley, mint, and dill (if using). Add 1/4 cup olive oil, 2 tablespoons lemon juice, 1 teaspoon salt, 1/2 teaspoon black pepper, allspice, and cinnamon (if using). Mix thoroughly until all ingredients are well combined.

3.Stuff the grape leaves: Lay a grape leaf shiny side down on a clean surface. Place about 1-2 teaspoons of filling near the stem end. Fold the bottom edge of the leaf over the filling, then fold in the sides. Roll tightly from the bottom up to create a compact cylinder. Repeat with the remaining leaves and filling.

4.Prepare the cooking pot: Drizzle 1/4 cup olive oil on the bottom of a large, heavy-bottomed pot. Arrange the tomato and potato slices (if using) in a single layer on the bottom of the pot to prevent the grape leaves from sticking and burning.

5.Layer the stuffed grape leaves: Carefully arrange the stuffed grape leaves in tight, concentric circles over the tomato and potato slices. Pack them closely to prevent them from unraveling during cooking.

6.Add liquid and cook: In a separate bowl, combine 1/2 cup lemon juice, 2 cups hot water or vegetable broth, and 1 teaspoon salt. Pour this liquid over the layered grape leaves. Place a heat-proof plate directly on top of the grape leaves to keep them submerged and prevent them from floating.

7.Simmer: Bring the liquid to a boil over medium-high heat, then reduce the heat to low. Cover the pot tightly and simmer for 1.5 to 2 hours, or until the rice is tender and the grape leaves are soft. Check occasionally to ensure there's still enough liquid; add a little more hot water if needed.

8.Rest and serve: Once cooked, remove the pot from the heat and let it rest, covered, for at least 30 minutes before serving. This allows the flavors to meld and the leaves to firm up slightly. Carefully invert the pot onto a large serving platter. Serve warm or at room temperature, often with extra lemon wedges.