📝 About This Recipe
Warak Enab is the crown jewel of the Middle Eastern mezze table, featuring tender grape leaves tightly rolled around a fragrant medley of rice, fresh herbs, and warm spices. This version, often called 'Yalanji,' is slow-simmered in a bright, lemony olive oil broth until the leaves become melt-in-your-mouth tender. It is a labor of love that rewards the cook with a perfect balance of earthy, tangy, and savory flavors that embody Mediterranean hospitality.
🥗 Ingredients
The Wrappers
- 1 jar Grape Leaves (approx. 60-70 leaves, rinsed and drained)
The Filling
- 1.5 cups Short-grain Rice (Egyptian or Arborio, soaked for 15 minutes and drained)
- 3 pieces Roma Tomatoes (very finely diced)
- 2 bunches Fresh Parsley (stems removed, finely chopped)
- 1/2 cup Fresh Mint (finely chopped)
- 4 pieces 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 a deep, tangy sweetness)
- 1 tablespoon Seven Spice (Baharat) (or a mix of allspice, cinnamon, and black pepper)
- 1.5 teaspoons Salt (to taste)
The Pot Base and Broth
- 2 large Potatoes (peeled and sliced into 1/2 inch rounds)
- 2-3 cups Boiling Water (enough to cover the rolls)
- 1/2 cup Lemon Juice (added halfway through cooking)
- 1/4 cup Extra Virgin Olive Oil (for the broth)
👨🍳 Instructions
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1
Prepare the grape leaves by removing them from the jar and rinsing thoroughly under cold water to remove excess brine. If using fresh leaves, blanch them in boiling water for 2-3 minutes until pliable.
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2
In a large mixing bowl, combine the soaked and drained rice, diced tomatoes, chopped parsley, mint, green onions, 1/2 cup olive oil, 1/4 cup lemon juice, pomegranate molasses, Seven Spice, and salt. Mix well so the rice is evenly coated.
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3
Line the bottom of a heavy-bottomed deep pot with the sliced potatoes. This prevents the grape leaves from sticking and provides a delicious, lemon-soaked treat at the end.
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4
Place one grape leaf on a flat surface, vein-side up, with the stem end facing you. Snip off any remaining hard stems.
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5
Place about 1 teaspoon of the rice filling near the bottom of the leaf, shaping it into a thin log. Do not overstuff, as the rice will expand during cooking.
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6
Fold the bottom of the leaf over the filling, then fold in the left and right sides toward the center. Roll the leaf tightly upward into a neat cigar shape.
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7
Arrange the rolled leaves in the pot on top of the potatoes, packing them very tightly in concentric circles or rows. Layer them until all leaves and filling are used.
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8
Mix the boiling water with 1/4 cup olive oil and a pinch of salt. Pour over the grape leaves until they are just submerged.
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9
Place an inverted heat-proof plate directly on top of the grape leaves to weigh them down. This prevents them from unrolling while the water boils.
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10
Bring the pot to a boil over medium-high heat, then immediately reduce to the lowest setting. Cover the pot with a lid and simmer for 60 minutes.
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11
After 60 minutes, pour the remaining 1/2 cup of lemon juice over the leaves. Replace the plate and lid, and continue to simmer for another 30 minutes until the leaves are very tender.
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12
Turn off the heat and let the pot sit, covered, for at least 30 minutes to allow the leaves to absorb the remaining juices and firm up.
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13
To serve, carefully invert the pot onto a large rimmed platter, or gently lift the rolls out with a slotted spoon. Garnish with lemon slices and fresh mint.
💡 Chef's Tips
Always use short-grain rice; long-grain rice will not provide the characteristic creamy texture. Roll the leaves tightly, but not 'strangled' tight, as the rice needs a little room to expand. If your leaves are particularly large, cut them in half to ensure all rolls are uniform in size. Letting the dish cool in the pot is the secret to a vibrant green color; exposing them to air while piping hot can turn them dark brown. Save the potatoes from the bottom of the pot—they are often the most coveted part of the dish!
🍽️ Serving Suggestions
Serve at room temperature or chilled as part of a traditional Mezze spread. Pair with a side of thick Greek yogurt or Labneh for a creamy contrast. Accompany with warm pita bread and a side of Hummus or Baba Ganoush. Enjoy with a glass of crisp, dry Arak or a chilled Sauvignon Blanc. Garnish with pomegranate seeds for an extra pop of color and tartness.