INGREDIENTS Filling 6-8 medium white or yellow onions, finely chopped 1 cup red bell pepper, finely chopped (can use green too) ½ cup celery, finely chopped 3/4 cup light olive oil 8 oz tomato sauce 1/2 cup lemon juice 1 tbsp dill 2 tsp salt 1 tsp pepper ¼ tsp. allspice ¼ tsp. cayenne (optional) 2 cups pearl rice, rinsed in a large sieve (to remove dust) 1 cup water 1 cup parsley, finely chopped 2 tbsp. fresh mint, finely chopped (can substitute ½ tbsp. dried mint) 1 jar of preserved grape leaves Broth 1 cup water ½ cup lemon juice 3/4 cup light olive oil

EQUIPMENT Four-quart pan

INSTRUCTIONS 1.In a deep, four-quart pan, heat the olive oil and add the onions, peppers and celery. 2.Sauté on medium heat until wilted. 3.Add the tomato sauce, lemon juice and spices and cook for 5 minutes. 4.Next add the rice and water and cook on low until the water is absorbed (about 20 min). 5.At this stage, be sure to stir often so the rice does not stick to the bottom of the pan. 6.Lastly, add the parsley and mint and stir to incorporate. 7.Remove from heat and allow the mixture to cool. 8.Refrigerate the filling for at least one day. 9.To roll, place preserved, rinsed grape leaf flat on a plate with the veins of the leaf facing up. 10.Place a spoonful of the rice mixture along the leaf on the stem side. 11.Fold the tops of the leaf down; fold both sides toward the center; roll down tightly to complete the process. 12.Place the rolled yalanchi side by side in the large (4 quart) pan, which has been lined with grape leaves (can use lettuce or parsley stems) to prevent scorching. 13.Arrange the yalanchi snuggly in no more than 3 layers for best cooking. (If there are a few extra, they may be placed on the top center.) 14.Cover the top layer with 2-3 layers of torn grape leaves or romaine lettuce to protect the top layer from burning. 15.Mix the broth ingredients (water, lemon juice, and oil) in a measuring cup and drizzle over the top. 16.Cover with lid or foil and bake at 350 degrees for 1 hour 30 minutes. 17.Turn oven off and leave in oven for 30 more minutes. 18.Let it cool and refrigerate overnight. (Leave in pan refrigerated until serving day.) 19.Arrange yalanchi on a platter and decorate with parsley leaves and thin lemon slices. 20.Squeeze more fresh lemon juice over the plattered yalanchi before serving.