Warak Enab bi Zeit (Syrian Vegetarian Stuffed Grape Leaves Recipe)

Warak Enab bi Zeit (Syrian Vegetarian Stuffed Grape Leaves Recipe)

Warak enab, also called yalanji in Syria, are vegetarian stuffed grape leaves with a savory, aromatic filling of rice, vegetables, and bright herbs cooked in a lemony broth until tender with a generous glug of rich olive oil.

Course Appetizer, Main Course

Cuisine Arabic and Middle Eastern

Keyword Warak Enab, Yalanji

Prep Time 2

Cook Time 1 45

Rice Soak Time: 3

Servings servings

Calories 329kcal

Author Faith Gorsky

Equipment

Heavy, flat, disk-shaped object to place into the pot on top of the stuffed grape leaves to keep them submerged

Ingredients

1 1/2 cups medium-grain white rice rinsed briefly in a sieve under tepid running water
3 tablespoons light olive oil
3/4 pound yellow onion finely diced
2 1/2 teaspoons salt divided
2 tomatoes finely diced (with juices)
1 bunch fresh parsley leaves minced
6 tablespoons fresh lemon juice divided
2 tablespoons extra-virgin olive oil
3 tablespoons dried crushed mint
500 grams jar brined grape leaves rinsed briefly in a colander under tepid running water
2 medium potatoes peeled and sliced
Unsalted vegetable broth warmed (or unsalted chicken stock or water)
Plain yogurt (optional but recommended; traditional for serving)
2 lemons wedged (optional but recommended; traditional for serving)

US Customary - Metric

Instructions

Make and Chill the Rice Filling:

Soak the rice. Soak the rice in tepid water for 10 minutes; drain.
Sauté the onion. Heat the light olive oil in a large skillet over medium heat. Add the onion and 1 teaspoon salt, and sauté until the onion starts to soften, about 3 to 5 minutes. Cool completely.
Mix. Combine the onion, 1 1/4 teaspoons salt, tomato, parsley, 3 tablespoons lemon juice, extra-virgin olive oil, mint, and rice in a large bowl.
Chill. Cover the bowl and refrigerate 3 hours. (TIP: This partially rehydrates the rice and allows it to absorb the liquid that seeps out of the vegetables.)

Stuff the Grape Leaves:

Prep the leaves. Soak the grape leaves in hot water for 10 minutes, changing the water twice; drain. If necessary, trim off the stems.
Stuff. Lay 1 leaf flat on your work surface with the shiny side facing down. Place 2 to 3 teaspoons of filling (TIP: adjust the amount based on the size of your leaves) across the leaf above the point where the stem was cut off. Fold the bottom of the leaf up over the stuffing, and then fold over the sides of the leaf onto the stuffing. Roll up the leaf, tucking in the sides as you go. Continue until you run out of filling or leaves. (TIP: If you have any leaves that are very small, you can place 2 leaves overlapping and stuff them as 1.)

Pack the Stuffed Grape Leaves Into a Pot and Cook:

Arrange. Line the bottom of a medium-large, thick-bottomed, lidded pot (a 5 to 6-quart Dutch oven works well here) with the potato. Arrange the grape leaves (seam-side down) in compact rows on top of the potatoes, continuing with additional layers until all the grape leaves are in the pan.
Sprinkle the remaining 3 tablespoons lemon juice and remaining 1/4 teaspoon salt on top of the leaves.
Place a heavy, flat, disk-shaped object (such as a heat-safe lid or plate) into the pan on top of the leaves. Add enough broth to cover the leaves by about 2 inches (5 cm).
Cook. Bring to a boil over high heat, then cover the pot, turn the heat down to low, and simmer until the rice is tender, about 1 hour, 15 minutes to 1 hour, 45 minutes; cool.

Serve:

Strain. Drain the stuffed grape leaves in a large colander, reserving the liquid in a bowl under the colander (TIP: store the leftovers in the fridge in this cooking liquid so they don't dry out). (TIP: Reserve the potato from the bottom of the pot and serve it along with the grape leaves.)
Enjoy. Arrange the waraq enab on a platter and serve at room temperature or chilled, along with plain yogurt and lemon wedges, if using.

Notes

Nutrition Information: The nutritional information for this recipe was calculated including the potatoes that cook on the bottom of the pot, but not including the optional yogurt for serving.
Storage: When you strain the cooking liquid, reserve it and let it cool to room temperature. Once the stuffed grape leaves cool to room temperature, you can store them in an airtight container with the cooking liquid (so they don't dry out) for up to 5 days. Vegetarian grape leaves aren't usually reheated (they're typically eaten cold), but if you prefer them warm, you can reheat them on the stovetop in their cooking liquid.
Special-Diet Friendly: This recipe is naturally gluten free, vegetarian, and vegan if you skip the yogurt for serving or serve it with a vegan yogurt option.
In Print: Recipe adapted slightly from my cookbook, An Edible Mosaic: Middle Eastern Fare with Extraordinary Flair.

Nutrition