10/22/2026
Fattet yalangi
If you’re Levantine like me, you know yalangi is a labor of love! This fattet yalangi brings all those delicious flavors together in a simpler, deconstructed version, with a creamy yogurt base and fresh pomegranate seeds. Simple, fresh, and full of flavor!
Ingredients:
1 cup short-grain rice
⅓ cup + 2 tbsp olive oil
1 small onion, chopped
3 small Roma tomatoes, chopped
½ cup parsley, chopped
8–10 grape leaves, sliced
1 heaping tbsp tomato paste
1 heaping tbsp pepper paste
½ tsp cinnamon
¼ tsp black pepper
½ tsp Aleppo pepper
½ tsp onion powder
2–3 tsp salt, to taste
1 tbsp dried mint
¼ cup tamarind
¼ cup pomegranate molasses
2 cups water
For the yogurt sauce:
Plain yogurt
Dried mint, to taste
Salt, to taste
For serving
Fresh pomegranate seeds
Instructions:
-Wash the rice 3 times until the water runs clear. Soak for 1 hour, then drain.-
-Chop the onion, tomatoes, and parsley. Prepare the grape leaves by rinsing, removing the tough stems, and slicing them into thin strips.
-Heat the olive oil in a pot over low heat. Add the onion and cook until soft. Add the grape leaves and cook for 1 minute.
-Stir in the tomato paste and pepper paste. Cook for 30 seconds, then add all the spices and salt.
-Add the drained rice and stir well for 1 minute.
-Remove from the heat and mix in the tomatoes, parsley, dried mint, tamarind, and pomegranate molasses.
-Add the water and bring to a gentle boil. Cover, lower the heat, and simmer for 20 minutes, gently stirring halfway through.
-Turn off the heat and keep covered. Let the rice rest until it reaches room temperature and absorbs any remaining liquid.
-Mix plain yogurt with dried mint and salt to taste.
-Serve the yalangi over the yogurt and top with fresh pomegranate seeds. Enjoy at room temperature!
