Gluten-Free Syrian Warak Enab

Ingredients

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• 1 jar brined grape leaves (about 40-50 leaves)
• 1 cup short-grain rice, rinsed
• 0.5 cup fresh parsley, finely chopped
• 0.25 cup fresh mint, finely chopped
• 0.25 cup fresh dill, finely chopped
• 1 medium onion, finely chopped
• 3 tbsp olive oil
• 2 tbsp lemon juice
• 0.5 tsp allspice Shop
• 0.5 tsp salt
• 0.25 tsp black pepper
• 2 cups gluten-free vegetable broth or water Shop
• 1 lemon sliced, for layering

Instructions

1. 1 Prepare the filling by combining the rinsed short-grain rice, chopped fresh parsley, mint, dill, finely chopped onion, 2 tablespoons of olive oil, lemon juice, allspice, salt, and black pepper in a medium bowl. Mix these ingredients thoroughly until well combined, ensuring the rice is evenly coated with the herbs and seasonings.
2. 2 Gently rinse the brined grape leaves under cool water to remove excess salt, then pat them dry with a clean kitchen towel. Carefully separate the leaves, discarding any torn or damaged ones, and set aside the best ones for rolling. You should have about 40-50 usable leaves.
3. 3 To roll the warak enab, lay a grape leaf flat with the shiny side down and the stem end towards you. Place about 1 tablespoon of the rice filling near the stem end, then fold the sides of the leaf inward over the filling. Tightly roll the leaf away from you to create a compact cylinder, about the size of your thumb.
4. 4 Arrange the rolled grape leaves snugly in a heavy-bottomed pot or Dutch oven, seam-side down, in a single layer. You can create multiple layers, placing sliced lemon rounds between layers to add extra flavor and prevent sticking. Continue rolling and layering until all the filling and grape leaves are used.
5. 5 Pour the vegetable broth or water over the layered grape leaves, ensuring they are mostly submerged. Place a heatproof plate directly on top of the rolls to keep them from unraveling during cooking. Bring the liquid to a gentle boil over medium-high heat, then reduce the heat to low, cover the pot, and simmer for about 45-60 minutes, or until the rice is tender and the leaves are soft.
6. 6 Once cooked, remove the pot from the heat and let the warak enab rest, covered, for at least 15 minutes before serving. This resting period allows the flavors to meld and the rolls to firm up. Serve warm or at room temperature, drizzled with a little extra olive oil if desired.

Nutrition (per serving)

Tips & Notes

• Jarred grape leaves are salty. After rinsing, taste a small piece and cut back the salt in the filling if they are still briny.
• Keep the liquid at a bare simmer under the plate. A hard boil jostles the rolls and can make them unroll.
• Squeeze fresh lemon over the warak enab just before serving. The lemon flavor fades during the long cook.

Common questions