Herbed Rice-Stuffed Grape Leaves (Warak Enab)
Tender grape leaves rolled around a filling of rice, parsley, mint, and tomato, simmered until soft in lemon broth.
Rolling grape leaves is one of those kitchen tasks that looks fussier than it actually is once you get a rhythm going — a small spoonful of herbed rice filling, a tight roll, and into the pot they go to simmer until the leaves turn tender and the rice cooks through.
What makes this filling distinctive is just how much fresh parsley and mint go into it relative to the rice, which keeps the whole thing tasting green and bright rather than starchy, brought together with diced tomato, olive oil, and a good amount of lemon juice.
These are entirely plant-based and naturally gluten-free, since the filling is just rice, herbs, and vegetables. They make a satisfying snack or light appetizer on their own, or a nice addition to a spread of other small Mediterranean dishes, and they keep well in the fridge for several days once cooked.
Ingredients
- 16 oz jarred grape leaves — rinsed, about 40 leaves
- 1.5 cups dry short-grain rice
- 1 bunch fresh parsley — finely chopped, about 1 cup
- 1/2 cup fresh mint — finely chopped
- 2 tomatoes — diced
- 1/3 cup olive oil — divided
- 1/4 cup fresh lemon juice
- 1 tsp ground allspice
- 1/2 tsp sea salt
- 1/4 tsp black pepper
These ingredients are standard at most major European supermarkets.
Instructions
- 1In a bowl, combine dry rice, parsley, mint, tomatoes, half the olive oil, half the lemon juice, allspice, salt, and pepper.
- 2Lay a grape leaf flat, vein-side up, and place a small spoonful of filling near the stem end.
- 3Fold in the sides and roll up tightly into a small cylinder. Repeat with remaining leaves and filling.
- 4Line the bottom of a large pot with a few extra grape leaves. Arrange the rolls seam-side down in tight layers.
- 5Pour remaining olive oil and lemon juice over the rolls, then add enough water to just cover them.
- 6Place a heatproof plate on top to weigh the rolls down. Bring to a simmer, cover, and cook 45 minutes until rice is tender.
- 7Let cool slightly before serving, warm or at room temperature.