Starter · Lebanon · Beirut

Warak Enab (Stuffed Grape Leaves) 🌿

Name: Warak Enab (Stuffed Grape Leaves)
Prep time: 36 min
Cook time: 54 min
Total time: 90 min
Yield: 2-4 servings
Cuisine: Levantine
Ingredients: 1 cup basmati rice, rinsed until water runs clear; 2 jars brined grape leaves, stems trimmed; 1 large onion, finely chopped; 1/2 cup olive oil; 2 cups chicken or vegetable stock; 1 cup tomato sauce or strained tomatoes; 1/2 cup raisins; 1/2 cup fresh dill, chopped; 1/3 cup pine nuts; 1 tsp ground cinnamon; 1/2 tsp ground allspice; juice of 1 lemon; salt and black pepper

Tender vine leaves rolled tight around lemon-scented rice with onion, raisins and pine nuts, layered in the pot and slow-steamed until the broth is gone. Served cool with lemon, they are Beirut's most patient appetizer.

Middle East Levantine ⏱ 90 min Medium

Method

1

Sauté the onion in half the olive oil over medium heat until soft and sweet, 8-10 minutes.
2

Stir in rice, cinnamon, allspice, raisins, half the dill, pine nuts, salt and pepper; toast 2 minutes, then take off the heat.
3

Lay a grape leaf shiny-side down, place a spoon of the rice near the stem end, fold the sides over and roll snugly — loose rolls fall apart, tight ones burst, aim between.
4

Pack the rolls seam-down in a heavy pot in even layers; sprinkle the remaining dill over the top.
5

Whisk stock with tomato sauce and lemon juice, pour over, and weigh down with an inverted plate.
6

Simmer covered 45-55 minutes until the rice is tender and most liquid absorbed.
7

Rest 20 minutes, drizzle with the remaining olive oil and serve warm or at room temperature.

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Warak Enab (Stuffed Grape Leaves) 🌿

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