Vegetarian Warak Enab (Stuffed Grape Leaves)

Ingredients

  • For the filling:
  • 2 cups short-grain rice
  • 3 tomatoes, finely chopped
  • 1 bunch green shallots (spring onions), finely chopped
  • 2 onions, finely chopped
  • 1 large bunch parsley, finely chopped
  • 1 bunch mint, finely chopped
  • ¼ cup lemon juice
  • 1 tablespoon salt
  • 1 tablespoon Lebanese mixed black pepper (or 7-spice)
  • 1 teaspoon cumin
  • ½ cup olive oil
  • 1 jar grape leaves (or fresh grape leaves)
  • For layering in the pot:
  • 2 ripe tomatoes, sliced
  • 1 carrot, sliced (optional)
  • Cooking liquid:
  • ¼ cup oil
  • 2 tablespoons salt
  • ¼ cup lemon juice
  • ½ cup water

Method: 

  1. Finely chop the shallots, tomatoes, and onions. Finely slice the mint and parsley. Add everything to a large bowl with the rice, cumin, salt, Lebanese mixed pepper, lemon juice, and olive oil. Mix well until evenly combined.
  2. Prepare the grape leaves:
    • If using fresh leaves: wash them clean and blanch (briefly boil) them.  
    • If using jarred leaves: remove from the brine, rinse thoroughly under cold water, and pat dry.  

3. To roll: Lay a leaf flat (veiny side up). Place about 1 tablespoon of filling in the centre. Fold the sides inwards, then fold the base of the leaf over the filling and roll tightly until closed. Repeat with the remaining leaves.

4. Line the base of a large pot with sliced tomatoes and (optional) sliced carrots, saving some tomato slices for the top. Arrange the rolled grape leaves in tight layers on top. Finish with a layer of the remaining tomato slices.

5. Mix the cooking liquid ingredients (oil, salt, lemon juice, and water) until the salt dissolves. Pour over the grape leaves. Cover with a lid and cook on medium heat for about 40 minutes, or until the rice is soft and tender. (You can place a heat-proof plate on top of the rolls to keep them submerged if needed.) Serve hot or cold.