Warak enab bi zeit are tender grape leaves rolled around a fragrant filling of rice, fresh parsley, tomatoes, and mint, then braised in a lemony broth until the rice is cooked through. This vegetarian Syrian classic is served chilled or at room temperature with yogurt and lemon wedges.
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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.)
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.)
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.
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.
Store leftovers in the cooking liquid in an airtight container in the fridge for up to 5 days; serve chilled or reheat gently in a covered pot over low heat with a splash of reserved liquid.
5–6-quart Dutch oven or thick-bottomed lidded pot · Large colander · Sieve
Yes, but blanch fresh leaves in boiling salted water for 2–3 minutes to soften them before filling, then proceed as directed.
Store in the cooking liquid in an airtight container for up to 5 days; the liquid prevents them from drying out.
Yes; prepare the filling through step 3, then refrigerate covered for up to 24 hours before stuffing the leaves.
Chilling partially rehydrates the rice and lets it absorb liquid from the vegetables, ensuring even, tender cooking.
Arrange them seam-side down in compact rows and layer them tightly in the pot; the potatoes and crowding keep them intact.
