Yalanji fatteh is delicious and perfect for gatherings.

Dissolve the stock powder in the hot water, stirring well until the broth is completely smooth and no lumps remain.

Roughly chop the grape leaves.

Sauté the onion with the olive oil, salt, and black pepper in a pot over medium heat for 2 minutes, until it begins to soften. Time: 2 minutes.

Sauté the garlic and tomato paste with the onion over medium heat until the tomato paste is evenly incorporated and fragrant.

Stir the grape leaves, tomatoes, and pomegranate molasses into the onion mixture until evenly distributed in the pot.

Add the prepared broth and stir well to combine.

Cover the pot and cook the grape leaf mixture over medium-low heat for 15 minutes, until the ingredients soften and the flavors meld.

Stir the short-grain rice, lemon juice, chili flakes, mint, and parsley into the grape leaf mixture over medium heat until evenly distributed.

Cook the mixture over medium heat for 10 minutes, until it comes to a boil and the rice begins to absorb the broth. Time: 10 minutes.

Cover the pot and cook the rice over low heat for 5 minutes, until cooked through and tender without drying out. Time: 5 minutes.

Taste the cooked rice mixture and adjust the tanginess with lemon juice or pomegranate molasses as desired, until the flavors are balanced.

Whisk the yogurt with the tahini, lemon juice, garlic, and salt until the sauce is smooth and no lumps of tahini remain.

Spread the rice and grape leaf mixture in a wide serving dish, leveling the surface to create an even base for the fatteh.

Arrange the fried pita over the rice mixture in an even layer, covering most of the surface.

Pour the yogurt sauce over the pita and spread it gently without pressing down on the layers, until the surface is evenly covered.

Garnish the fatteh with pomegranate seeds, parsley, pine nuts, and pomegranate molasses, distributing them evenly over the top, then serve immediately.