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Grape leaves stuffed with rice and veggies with slices of potatoes and carrots

Stuffed Grape Leaves Recipe

Fatimah
Stuffed Grape Leaves burst with tangy, savory flavors that appeal to your taste buds. Stuff each leaf with a delicious rice and veggie mixture. Cook, serve, and enjoy!
5 from 5 Ratings
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Course Appetizer, Side Dish, Snack
Cuisine Lebanese, Mediterranean

Ingredients
  

  • 1 jar Alafia leaves

For the stuffing

  • 3½ cups Cal Rose rice
  • 1 bunch green onions
  • 1 bunch parsley
  • 1 yellow onion medium
  • 2 tomatoes large
  • 8 garlic cloves
  • 1 cup olive oil
  • 1 tablespoon pomegranate molasses
  • 1 lemon juice
  • ½ cup walnut finely chopped / optional

For the spices

  • 1 tablespoon 7 spice
  • 1 tablespoon coriander powder
  • 1 tablespoon bullion powder
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • ½ teaspoon ground cardamom
  • ¼ teaspoon black pepper
  • ½ tablespoon turmeric
  • ½ tablespoon salt

Veggies for the bottom layer

  • 1 tomato large
  • 1-2 potatoes large
  • 2 garlic cloves

Instructions
 

Prepare the stuffing

  • Soak the rice.
  • Meanwhile, finely chop the green and yellow onions, tomatoes, parsley, and walnuts. Set them all in a large bowl and mix together.
  • Now, add the 7 spices, coriander powder, garlic powder, onion powder, ground cardamom, black pepper, turmeric, salt, pomegranate molasses, lemon juice, and olive oil. Mix well.
  • Then, add to the washed and drained rice and combine well.

Roll the grape leaves

  • Use good quality grape leaves. I like to use Al Afia. Rinse well before using them. Don’t forget to cut the stem end of the grape leaves.
  • On a large plate, cutting board, or any work surface you prefer, set each warak enab with a shiny side up. Add around 1 teaspoon of stuffing. Fold the edges into the center and roll grape leaves. 

Layer your pot and cook

  • Slice the tomatoes and set a layer at the bottom of the pot. Then, add a second layer of sliced potatoes and garlic. Add the layers of grape leaves, ensuring they're tightly packed.
  • Once all are layered, add a heavy plate on top to keep them from moving around. Add hot water to your pot. There should be enough water to slightly cover the inverted plate on top.
  • You can add a little bit of pomegranate molasses on top and bullion powder to the hot water if desired.
  • Cook on and boil on high for 10 minutes, then cover and let it simmer on low for 2-2.5 hours.
  • You can also pressure cook on manual high for 35 minutes. If there is excess cooking liquid when it's finished cooking, discard it before serving.
  • Serve with lemon wedges and enjoy!

Notes

  • It is important to soak rice for around 20 minutes before adding it to the veggies. You also have to rinse them well to get rid of the excess starch so they do not get sticky when cooked.
  • You should not overstuff your grape leaves with rice filling, nor roll them too tight. Rice needs space to expand when cooked. If you do, you will get uncooked rice.
  • You can use the liquid left in the pot when it is done cooking to dip the warak enab in. You can also make your own dipping by mixing pomegranate molasses, olive oil, and some lemon juice.
  • To avoid rice floating into the liquid while cooking, it is better to set each stuffed grape leaf seam side down.
  • Resisting warak enab is hard. But it is better to let them sit around 15 minutes after cooking or till they come to room temperature, so all the flavors get into perfect harmony.
  • Choose a deep pot because, when boiling, the liquid may overboil leaving spots on your stovetop.
Keyword Stuffed grape leaves, stuffed warak enab, vegetarian grape leaves
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