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Warak enab arranged in a white plate.
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4.90 from 19 votes

Stuffed grape leaves (Warak Enab)

Stuffed grape leaves recipe is so popular in the Mediterranean. Tangy, tender grape leaves wrapped around aromatic rice and cooked to perfection. This old-fashioned recipe is an all-time family and friends favorite. Follow my tips for a foolproof, delicious stuffed grape leaves each time.
Prep Time1 hr
Cook Time1 hr 20 mins
Total Time2 hrs 20 mins
Course: Appetizer, Side Dish
Cuisine: Mediterranean, Middle East
Diet: Halal, Vegetarian
Servings: 60 ones
Calories: 42kcal
Author: Amira

Ingredients

  • 2 cups short grain rice.
  • 1 medium yellow onion chopped.
  • ¼ cup olive oil divided.
  • 3 Tablespoons tomato paste.
  • 1 can (15 oz) tomato sauce.
  • 1 cup parsley chopped.
  • ½ cup fresh cilantro chopped.
  • ⅓ cup dill chopped.
  • 1 Tablespoon dry mint.
  • ½ teaspoon ground black pepper.
  • ½ teaspoon salt or to taste.
  • ½ pound half a jar preserved grape leaves.

Cooking liquid:

  • 2 ½ cup warm vegetable stock or water.
  • 1 vegetable bouillon
  • 1 ½ Tablespoon lemon juice.
  • 1 teaspoon tomato paste.
  • 2 Tablespoons olive oil. ghee/butter for non vegetarian.

Instructions

  • Rinse your grape leaves quickly with cold water.In a pot over medium-high add about 1 ½ liter of water and 1 Tablespoon olive oil and bring to a boil.
  • Divide grape leaves into 4 equal parts, add each part to the boiling water let it boil for 3-4 minutes then take it off the water in a colander then add the next batch.
  • Let the grape leaves cool before handling.
  • In a large pot over medium-high heat add the rest of olive oil .
  • Saute onions until translucent, add tomato sauce and paste stirring them together.
  • Add rice, spices and herbs cook for just two minutes. Turn heat off and set aside to cool down.
  • Now the leaves should have cooled. Cut off the stems keeping them aside.

Stuff the leaves:

  • Place one leaf smooth side down on a cutting board.
  • Take about 1.5 teaspoon of the rice mixture and place at the broad end of the leaf.
  • Fold both sides over the rice and roll tucking it nicely. Repeat with all leaves until they are done.
  • Place the herb stems, if you have them, tomato slice or onion slices and the grape leaves stems at the bottom of a 4 quart deep pot.
  • Arrange stuffed grape leaves in rows leaving no space in between.
  • In a measuring cup add stock and warm up in the microwave for just 30 seconds. Add tomato paste, lemon juice and dissolve bouillon in the mixture.
  • Pour the cooking liquids over, and place pot on medium-high.
  • When it starts to bubble around the sides, reduce heat and place a flat plate over the grape leaves.
  • Cover and let it simmer until fully cooked about 75 to 90 minutes on low flame.
  • Check for doneness after an hour.
  • When it is done, heat 2 Tablespoons of olive oil until very hot then pour over the grape leaves, cover and let it seep through the whole pot for 10 minutes.

Video

Notes

  • I was raised to grape leaves stuffed with short grain rice, some people use Basmati while others add ground meat the the mixture as well.
  • If you can keep the stems of the fresh herbs, as we will use them as a shield in the bottom of the pot and for more flavors.
  • Use vegetable stock and vegetable bouillon for vegetarian recipe otherwise you can use chicken stock and chicken bouillon, if desired.
  • I am using grapes leaves from the jar which is widely available here in the USA rather than fresh grape leaves. This kind of grape leaves is usually tougher than the fresh so we kind of soften it first in boiling water to decrease cooking time
  • Do not cook the rice, it will cook in the pot stuffed into the leaves.
  • Fresh herb stems add more flavors to the cooking liquids while the grape leaves stems add a very desirable tartness. Place tomato or onion rings to prevent scorching.
  • Some people add up to ¼ cup of lemon juice to the cooking liquid this is a matter of personal taste.
  • Placing a small dessert dish over the stuffed leaves when cooking, this is an ancient tip from the grannies to keep the stuffed grapes firm and in place.
  • After it is cooked, turn off the heat. Pour 2 very hot tablespoons of ghee, butter or olive oil, cover the pot and let it sink. This step adds shine, flavor and tenderize the leaves even more.
  • Some people like using fresh mint in this recipe but I prefer the dry.
  • To Store:
    • Leftover can be refrigerated in an airtight container for up to 5-6 days even a week. Reheat in the microwave or in a pot over medium low heat with a splash of water.
  • Make ahead:
    • You can prepare the rice filling for up to 3 days ahead and then proceed with the recipe. You can also roll and prepare the grape leaves two days in advance then cook as directed. Some people freeze rolled grape leaves but the rice tend to break so I do not recommend this.
  • Serve with:
  • Please check the nutrition disclaimer policy.

Nutrition

Calories: 42kcal | Carbohydrates: 6g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 28mg | Potassium: 37mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1173IU | Vitamin C: 3mg | Calcium: 17mg | Iron: 1mg