Lebanese
Warak Enab bi Zeit
Tender grape leaves are rolled with a lemony rice, herb, and tomato filling, then slowly cooked in olive oil until silky. This Lebanese mezze is served cool or at room temperature with its bright cooking juices.
Ingredients
- Brined grape leaves24 leaves
- Short-grain rice1/2 cup
- Tomatoes, finely diced2 small
- Yellow onion, finely diced1 small
- Fresh parsley, finely chopped1 packed cup
- Fresh mint leaves, finely chopped1/4 cup
- Ground allspice1/4 tsp
- Ground cinnamon1 pinch
- Salt1 tsp, divided
- Black pepper1/4 tsp
- Extra-virgin olive oil1/3 cup, divided
- Fresh lemon juice1/3 cup
- Potato, sliced into rounds1 small
- Tomato, sliced into rounds1 small
- Water1 to 1 1/4 cups
Method
- Rinse the grape leaves well under cool water, then soak them in warm water for 10 minutes to reduce excess brine.
- Drain the grape leaves, trim any tough stems, and set aside torn leaves for lining the pot.
- Rinse the rice until the water runs mostly clear, then drain very well.
- Mix the rice, diced tomatoes, onion, parsley, mint, allspice, cinnamon, 1/2 tsp salt, black pepper, 2 tbsp olive oil, and 1 tbsp lemon juice in a bowl.
- Line the bottom of a small heavy pot with the potato rounds, tomato rounds, and any torn grape leaves.
- Place one grape leaf on a board with the veined side up and the stem end facing you.
- Add about 1 tsp filling near the stem end, fold the bottom over the filling, fold in the sides, and roll firmly but not tightly so the rice can expand.
- Repeat with the remaining grape leaves and filling.
- Arrange the rolls seam-side down in tight concentric layers in the pot.
- Whisk the remaining olive oil, remaining lemon juice, remaining 1/2 tsp salt, and 1 cup water, then pour over the grape leaves until they are just barely covered.
- Set a small heatproof plate directly on top of the rolls to keep them in place.
- Bring to a gentle boil over medium heat, then cover the pot, reduce the heat to low, and simmer for 55 to 65 minutes until the rice is tender and the leaves are silky.
- Check near the end and add a splash of hot water only if the pot is dry before the rice is cooked.
- Turn off the heat and let the grape leaves rest in the covered pot for 20 minutes.
- Carefully invert or lift out the rolls, spoon over a little of the lemony olive oil cooking liquid, and serve at room temperature or chilled.
Common questions
Can I substitute fresh grape leaves for brined ones in Warak Enab bi Zeit?
Yes. Blanch fresh grape leaves in salted boiling water for 1–2 minutes until pliable, then cool and drain. You’ll need less soaking, and you may want a little extra salt in the filling if the leaves are very mild.
How long does it take to assemble and cook stuffed grape leaves?
Plan on about 45–60 minutes to roll a medium batch, depending on speed and leaf size. Once packed, simmer gently for about 45–60 minutes, then rest 15–20 minutes before serving so the rice finishes steaming.
What are the most common mistakes when making Warak Enab bi Zeit?
Overfilling, rolling too loosely, and packing the pot too loosely are the biggest issues. The rolls should be firm but not tight. Also, don’t skip the lining layer, or the bottoms can scorch and stick.
How do I store leftovers and can I freeze them?
Store cooled stuffed grape leaves in an airtight container with a little cooking liquid or olive oil in the fridge for up to 4 days. They freeze reasonably well for about 2 months, though the rice and leaves soften a bit after thawing.
What should I serve with Warak Enab bi Zeit?
Serve them at room temperature or slightly warm with lemon wedges, plain yogurt or laban if you like, and a simple salad or cucumbers. They also work well as part of a mezze spread with hummus, olives, and bread.