Classic Norma Yalangi (Stuffed Grape Leaves) (2)

1.Prepare the grape leaves: Carefully unroll the grape leaves. If using brined leaves, rinse them thoroughly under cold water to remove excess salt. Trim any thick stems. Set aside.

2.Prepare the filling: In a large bowl, combine the rinsed rice, finely chopped onion, diced tomatoes, fresh parsley, fresh mint, dried mint, 1/4 cup olive oil, 1 tablespoon tomato paste, allspice, black pepper, salt, and cinnamon (if using). Mix well until all ingredients are evenly distributed.

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

4.Layer the pot: Line the bottom of a large, heavy-bottomed pot with sliced tomatoes and lemon rounds. This prevents the grape leaves from sticking and adds flavor.

5.Arrange the stuffed leaves: Tightly arrange the stuffed grape leaves in concentric circles or rows over the tomato and lemon slices. Pack them closely to prevent them from unraveling during cooking.

6.Prepare the cooking liquid: In a separate bowl, whisk together 1/2 cup olive oil, 1 tablespoon tomato paste, hot water or vegetable broth, salt, and pepper. Pour this liquid over the arranged grape leaves in the pot. The liquid should just cover the leaves.

7.Cook the Yalangi: Place a heat-proof 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 tightly, and simmer for 1.5 to 2 hours, or until the rice is tender and the leaves are soft. Check occasionally to ensure there's enough liquid; add more hot water if necessary.

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. Carefully invert the pot onto a large serving platter, or gently remove the leaves with tongs. Serve warm or at room temperature, often with extra lemon wedges.