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.
