📝 About This Recipe
A jewel of the Lebanese Cold Mezze table, Warak Enab (also known as Yalanji) is a labor of love that rewards the senses with its melt-in-the-mouth texture and vibrant, lemony flavor profile. Unlike the meat-filled versions served warm, these vegan-friendly parcels are simmered in a rich bath of extra virgin olive oil and pomegranate molasses until the rice becomes velvety and the leaves tender. It is an exquisite balance of sweet, sour, and savory that captures the true essence of Mediterranean hospitality.
🥗 Ingredients
The Leaves
- 50-60 pieces Grape Leaves (preserved in brine or fresh blanched)
The Filling
- 1.5 cups Short-grain Rice (Egyptian or Arborio, rinsed and drained)
- 2 bunches Parsley (very finely chopped)
- 1/2 cup Mint (fresh, finely chopped)
- 3 medium Tomatoes (firm, finely diced)
- 4-5 stalks Green Onions (finely sliced)
- 1/2 cup Extra Virgin Olive Oil (high quality)
- 1/4 cup Lemon Juice (freshly squeezed)
- 2 tablespoons Pomegranate Molasses (for depth and tang)
- 1.5 teaspoons Salt (to taste)
- 1 teaspoon Seven Spice (Lebanese Baharat)
- 1/2 teaspoon Black Pepper (freshly ground)
The Pot Base
- 2 large Potatoes (peeled and sliced into thick rounds)
- 1 large Tomatoes (sliced into rounds)
Cooking Liquid
- 2 cups Water (hot)
- 1/2 cup Lemon Juice (adjust to preference)
- 1/3 cup Extra Virgin Olive Oil (to emulsify the sauce)
- 1 teaspoon Salt
👨🍳 Instructions
-
1
Prepare the grape leaves: If using jarred leaves, rinse them thoroughly under cold water to remove excess brine and salt. If using fresh, blanch them in boiling water for 2-3 minutes until soft, then shock in ice water.
-
2
In a large mixing bowl, combine the rinsed rice, chopped parsley, mint, diced tomatoes, and green onions. Ensure the vegetables are chopped as finely as possible for a uniform filling.
-
3
Season the filling by adding 1/2 cup olive oil, 1/4 cup lemon juice, pomegranate molasses, Seven Spice, salt, and black pepper. Mix well and let it sit for 10 minutes so the rice can begin absorbing the juices.
-
4
Line the bottom of a heavy-bottomed pot with the potato and tomato slices. This prevents the leaves from sticking and provides a delicious, oil-soaked treat at the end.
-
5
Place a grape leaf flat on a clean surface or cutting board, vein-side up, with the stem end facing you. Snip off any remaining tough stems.
-
6
Place about one teaspoon of the filling at the bottom center of the leaf. Do not overfill, as the rice will expand during cooking.
-
7
Fold the bottom of the leaf over the filling, then fold in both sides towards the center. Roll the leaf tightly upwards, similar to a small cigar. Repeat until all filling is used.
-
8
Arrange the stuffed leaves in the pot on top of the potatoes, packing them tightly together in neat rows or concentric circles. This prevents them from unrolling during the simmer.
-
9
Whisk together the cooking liquid ingredients: hot water, lemon juice, olive oil, and salt. Pour this over the leaves until they are just barely submerged.
-
10
Place an inverted heat-proof plate directly on top of the leaves to weigh them down. This is crucial for keeping the parcels compact.
-
11
Bring the pot to a boil over medium-high heat. Once boiling, reduce the heat to the lowest setting, cover the pot with a lid, and simmer gently for 90 minutes.
-
12
After 90 minutes, check for tenderness. The rice should be soft and the leaves should give way easily. Turn off the heat and—crucially—leave the pot covered to cool completely. This allows the leaves to reabsorb the flavorful oils and juices.
-
13
Once cooled to room temperature, carefully invert the pot onto a large serving platter or remove the leaves one by one. Serve cold or at room temperature.
💡 Chef's Tips
Use high-quality extra virgin olive oil; it is the primary flavor carrier for this cold version. Do not skip the pomegranate molasses, as it provides the signature dark color and complex tartness. If the leaves are very thin or torn, use two leaves overlapping to ensure the filling stays contained. Cooling the dish completely in the pot is the secret to preventing the leaves from turning dark/oxidizing and ensures they stay juicy. For a truly authentic texture, the rice should be slightly overcooked and 'creamy' rather than al dente.
🍽️ Serving Suggestions
Garnish with fresh lemon slices and a drizzle of pomegranate molasses for a professional finish. Serve alongside a bowl of thick Greek or Lebanese Labneh (strained yogurt) for a creamy contrast. Pair with other cold mezze like Hummus, Moutabal, and a crisp Fattoush salad. Enjoy with a glass of chilled Arak diluted with water or a crisp, dry Lebanese white wine. Include the tender, oil-soaked potato slices from the bottom of the pot as they are often the cook's favorite part!