Stuffed Grape Leaves (Warak Enab)
4
20 minutes
45 minutes
Ingredients
1 jar grape leaves in brine
1 cup short-grain rice
1 small onion
1 tomato
2 tbsp olive oil
Juice of 1 lemon
1 tsp salt
½ tsp black pepper
½ tsp allspice
Pomegranate Molasses
Parsley Bunch
Directions
In a bowl, mix rice, onion, tomato, Parsley, olive oil, salt, pepper, and allspice.
Lay one grape leaf flat, shiny side down. Add 1 tsp of filling near the stem.
Fold the sides over and roll tightly into a small cylinder.
Line the bottom of a pot with extra grape leaves.
Arrange the stuffed leaves in layers.
Pour lemon juice, a drizzle of olive oil, and enough water to cover.
Place a plate on top to hold them down.
Cover and simmer for 25–30 minutes, until rice is tender.
