Yalanji Fatteh

Ingredients

• grape leaves
• bread
• yogurt or sauce
• chickpeas
• herbs
• garlic
• onion
• tomatoes
• tomato paste
• rice
• pomegranate molasses
• seven-spice blend
• pine nuts
• parsley
• mint
• 1 liter olive oil
• 1 kilogram finely chopped onion
• 3 small spoonfuls salt
• 2 heads finely chopped garlic
• 1 kilogram mixed-color bell peppers
• quarter kilogram tomato paste
• 100 grams pepper paste
• 200 grams rice, rinsed halfway and partially soaked
• a pinch ground cinnamon
• a pinch coffee
• 1 kilogram peeled and chopped tomatoes
• 100 grams grape leaves
• enough to cover the ingredients with extra water water
• 50 grams pomegranate molasses
• a little tamarind juice
• juice of eight lemons lemon juice
• half kilogram chopped parsley
• 3 bunches chopped fresh cilantro
• two and a half bunches chopped mint
• 2 tablespoons for the large quantity, or 1 small spoonful for the small quantity dried coriander
• a handful or according to the stated use dried mint
• bread
• 3 kilograms yogurt
• 300 grams yogurt
• half kilogram labneh
• half kilogram strained yogurt
• 200 ml tahini
• 100 ml pomegranate molasses for the badwa sauce
• 1 spoonful salt for the badwa sauce
• 1 spoonful fine sumac for the badwa sauce

Instructions

1. In a pot, heat the olive oil first, then add the finely chopped onion and salt until the onion softens.
2. In the pot, add the finely chopped garlic after the onion has softened, and stir until fragrant.
3. In the pot, add the chopped mixed-color bell peppers and cook for five minutes, stirring.
4. In the pot, add the tomato paste and pepper paste, and stir until their aroma becomes toasted.
5. In the pot, add the rice, rinsed halfway and partially soaked, along with a pinch of cinnamon and a pinch of coffee.
6. In the pot, add the peeled, chopped tomatoes and the finely chopped grape leaves after squeezing out their water.
7. In the pot, add enough water to cover the ingredients with extra water, then cook the mixture until the rice is half cooked.
8. In the pot, add the pomegranate molasses with a little tamarind juice and lemon juice, then stir and taste for acidity.
9. In the pot, add the chopped parsley, fresh cilantro, and mint after the heat has subsided, then stir the mixture.
10. In the pot, add the dried coriander and dried mint if desired, then leave the fatteh to cool.
11. In another bowl, mix the yogurt or yogurt with the labneh or strained yogurt, tahini, salt, and sumac to prepare the badwa sauce.
12. On a serving platter, place toasted or fried bread as a base, then add the fatteh over it.
13. On a serving platter, garnish the top with parsley, pomegranate, bread, and walnuts, then add cold olive oil.
14. On a serving platter, pour the badwa sauce over the layers at serving time if the recipe is served with badwa sauce.