54min 4 ppl
Warak Enab (Stuffed Vine Leaves)
92 minutes
4 people
Hardover 60 min or 12+ steps
92 min · 7 steps
Hard: over 60 min or 12+ steps
345 kcalper person
Protein 4g
Carbs 30g
Fats 23g
About this dish
Grape leaves rolled tightly around a bright, lemony rice and herb filling, packed snugly into a pan lined with sliced tomato so nothing catches, then weighted down and gently simmered until the rice cooks through and the leaves turn tender. Rolling them a little thinner than feels natural stops the rice swelling into a solid log.
Allergy Info
Tree Nuts
Diet Info
Vegan
Ingredients
Fresh Produce
- Tomatoesone finely diced, one sliced to line the pan2 whole
- Onionfinely chopped1 whole
- Flat-leaf parsleyfinely chopped30 g
- Fresh Mintfinely chopped10 g
- Lemon juicefreshly squeezed, divided60 ml
Tins & Jars
- Vine leavesin brine, drained and rinsed40 leaves
Dried Goods
- Short-grain ricerinsed until the water runs clear200 g
- Pine nutslightly toasted30 g
- Waterfor braising300 ml
Spices & Seasonings
- Ground Allspice1 tsp
- Cinnamon Stick1 whole
- Fine sea salt1 tsp
- Black pepper0.5 tsp
Oils & Condiments
- Extra-virgin olive oildivided80 ml
Utensils
- Large saucepan
- Mixing bowl
- Sharp knife
- Chopping board
Method
1
Blanch the vine leaves in a pan of boiling water for one minute until pliable, then drain and pat dry.
Approx. 5 minutes
2
Mix the rinsed rice with the diced tomato, chopped onion, parsley, mint, toasted pine nuts, half the olive oil, half the lemon juice, the allspice, salt and black pepper in a bowl.
Approx. 6 minutes
3
Lay a vine leaf shiny side down on a board, place a small spoonful of the rice filling near the stem end, fold in the sides and roll up tightly into a short, snug cylinder, then repeat with the remaining leaves and filling.
Approx. 25 minutes
4
Line the base of a large saucepan with the sliced tomato and any torn or spare vine leaves, then pack the rolled leaves tightly into the pan in close rows.
Approx. 5 minutes
5
Tuck the cinnamon stick between the rolls, pour over the remaining olive oil, the remaining lemon juice and the water, then place a small heatproof plate directly on top of the rolls to weigh them down.
Approx. 3 minutes
6
Bring to a gentle simmer, cover the pan and cook for forty-five minutes, until the rice is tender and the leaves are soft, checking occasionally that the liquid has not dried out.
Approx. 45 minutes
7
Take the pan off the heat, lift off the weighted plate and leave the rolls to firm up for a few minutes before serving warm or at room temperature.
Approx. 3 minutes
