Festive Stuffed Grape Leaves

Tender lemony grape leaves rolled around herbed rice, simmered gently and arranged with pomegranate for a festive platter.

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Warak enab is patient work rather than difficult work. Leaves are rolled loosely enough for rice to expand, packed tightly enough not to open, and cooled in their pot before serving.

Ingredients

• 450 g Jarred grape leaves (drained weight, rinsed)
• 350 g Short-grain rice (rinsed and drained)
• 3 medium Tomatoes (finely diced)
• 1 large Onion (finely diced)
• 60 g Fresh parsley (finely chopped)
• 25 g Fresh mint (finely chopped)
• 150 ml Olive oil (divided)
• 150 ml Lemon juice (divided)
• 1 tbsp Pomegranate molasses (optional)
• 2 tsp Fine salt (divided)
• 0.75 tsp Black pepper
• 0.75 tsp Ground allspice
• 1 large Potato (cut into thick rounds for pot base)
• 700 ml Hot water (approximately)
• 100 g Pomegranate seeds (to garnish, optional)

Step-by-step method

1. Rinse grape leaves in several changes of cool water. If tough or very salty, blanch for 2 minutes and drain. Trim any thick stems without tearing the leaves.
2. Mix raw rice, tomatoes, onion, herbs, half the oil, half the lemon, optional molasses, 1 teaspoon salt, pepper and allspice. The rice remains raw and needs room to expand.
3. Lay a leaf shiny-side down with the stem end toward you. Add 1 teaspoon filling, fold the lower sides inward and roll into a neat cylinder without squeezing tightly.
4. Line a wide heavy pot with potato and any torn leaves. Pack rolls seam-side down in snug concentric layers so they support one another during simmering.
5. Mix hot water with remaining oil, lemon and salt and pour over. Liquid should just cover the rolls; place a heatproof plate directly on top to keep them submerged.
6. Bring gently to a simmer, cover and cook on the lowest heat for 45 to 55 minutes. Test one from the top: the rice should be tender with no chalky centre.
7. Turn off heat and cool in the covered pot for at least 30 minutes before removing the plate. Lifting hot rolls too early makes them split.
8. Arrange on a platter, chill or serve at room temperature, and garnish with lemon, mint and optional pomegranate. Refrigerate within 2 hours.