MedcipeMedcipe

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.

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

Instructions

  1. In a bowl, combine dry rice, parsley, mint, tomatoes, half the olive oil, half the lemon juice, allspice, salt, and pepper.
  2. Lay a grape leaf flat, vein-side up, and place a small spoonful of filling near the stem end.
  3. Fold in the sides and roll up tightly into a small cylinder. Repeat with remaining leaves and filling.
  4. Line the bottom of a large pot with a few extra grape leaves. Arrange the rolls seam-side down in tight layers.
  5. Pour remaining olive oil and lemon juice over the rolls, then add enough water to just cover them.
  6. Place a heatproof plate on top to weigh the rolls down. Bring to a simmer, cover, and cook 45 minutes until rice is tender.
  7. Let cool slightly before serving, warm or at room temperature.