Warak Enab
Tender grape leaves stuffed with fragrant rice, herbs, and spices, then rolled and simmered in tomato broth. A classic Lebanese dish that is vegetarian, aromatic, and deeply satisfying.
- Total time
- 45 min
- Servings
- 4
- Calories
- 285
- Protein
- 6g
Ingredients
- 1 jar (16 oz) grape leaves in brine
- 1 cup short-grain white rice
- ½ cup fresh mint leaves
- ½ cup fresh parsley leaves
- 1 can (14.5 oz) diced tomatoes (canned)
- 1.5 cups vegetable broth
- ¼ cup lemon juice
- ½ teaspoon ground allspice
Instructions
- 1
Remove the jar of grape leaves from the shelf and open it, then pour the leaves and their liquid into a large colander placed over a sink to drain completely, about 2 minutes.
- 2
Rinse the drained grape leaves under cool running water by holding them gently in your hands and letting water flow through, about 1 minute, then lay them flat on a clean kitchen towel.
- 3
Hold a fresh mint leaf in one hand and pinch off the stem at the base, then discard the stem and place the leaf in a small bowl; repeat until you have 0.5 cup of mint leaves.
- 4
Hold a fresh parsley stem in one hand and pinch the leaves off between your thumb and forefinger, letting them fall into another small bowl; repeat until you have 0.5 cup of parsley leaves.
- 5
Measure 1 cup of uncooked rice using a measuring cup and pour it into a medium mixing bowl.
- 6
Add the 0.5 cup of mint leaves and 0.5 cup of parsley leaves to the bowl of rice.
- 7
Pour 0.5 teaspoon of ground allspice into the rice bowl.
- 8
Add 1 teaspoon of salt and 0.5 teaspoon of black pepper to the rice mixture.
- 9
Pour 2 tablespoons of olive oil into the rice mixture, then use a spoon to stir everything together until the rice and herbs are evenly coated with oil.
- 10
Pour 1 cup of water into the rice mixture and stir once, so the rice is just barely covered with water.
- 11
Pick up one grape leaf and lay it flat on the cutting board in front of you with the shiny side facing down and the stem end pointing toward you.
- 12
Scoop 1 tablespoon of the rice and herb mixture using a small spoon and place it in the center of the leaf, about 1 inch from the edge closest to you.
- 13
Fold the bottom edge of the leaf up and over the rice mixture, then tuck it underneath the rice like you are tucking a blanket over a sleeping person.
- 14
Fold the left side of the leaf toward the center, then fold the right side toward the center, so the sides overlap slightly over the rice.
- 15
Roll the leaf away from you by lifting the tucked bottom edge and rolling it forward until you reach the pointed top end of the leaf, creating a tight cigar-shaped roll.
- 16
Place the rolled leaf seam-side down on a clean plate; repeat steps 11–15 until all rice is used, which will make about 20–24 rolls.
- 17
Pour 2 tablespoons of olive oil into the bottom of a large pot placed on the stovetop.
- 18
Set the heat to medium-high and wait until the oil shimmers and slides quickly when you tilt the pan, about 1 minute.
- 19
Carefully place one grape leaf roll seam-side down into the hot oil, then arrange the remaining rolls in a single snug layer, seam-side down, fitting them tightly so they do not unroll.
- 20
Pour the entire can of diced tomatoes (14.5 oz) with its juices into the pot around and over the rolls.
- 21
Pour 1.5 cups of vegetable broth into the pot, so the rolls are just barely covered with liquid.
- 22
Pour 0.25 cup of lemon juice into the pot and stir the liquid gently with a wooden spoon without disturbing the rolls.
- 23
Increase the heat to high and wait until you see large bubbles breaking the surface of the liquid, about 3 minutes.
- 24
Reduce the heat to medium-low so the liquid is barely simmering—you should see only small bubbles rising slowly from the bottom.
- 25
Cover the pot with a lid and leave it undisturbed on the stove for 25 minutes.
- 26
Remove the pot from the heat and carefully lift the lid, letting any steam escape away from your face, then check that the rice is tender by piercing one roll with a fork—the rice inside should feel soft.
- 27
Using a large spoon or slotted spoon, carefully lift the grape leaf rolls one at a time out of the pot and arrange them on a serving platter, seam-side down, in a single layer.
- 28
Spoon some of the tomato broth and cooked liquid from the pot over the rolls on the platter, then serve hot or at room temperature.
Tools you’ll need
- large colander
- kitchen towel
- small mixing bowls (2)
- medium mixing bowl
- measuring cup
- measuring spoons
- spoon for stirring
- cutting board
- fork
- large pot with lid
- wooden spoon
- slotted spoon
- serving platter
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