Stuffed Grape Leaves

Stuffed Grape Leaves or Warak Enab, Dolma

  • 2 cups medium-grain rice soaked in cold water for ½ an hour (rinse and drain)
    •
  • 1 onion, finely chopped
    •
  • 1 tomato, diced
    •
  • ½ a cup diced green pepper
    •
  • 2 tbsp parsley, finely chopped
    •
  • 2 tbsp finely chopped fresh or dried mint
    •
  • 1 tsp ground coriander + 1 tsp black pepper + 1 tsp salt + 1 tsp paprika 
    •
  • 2 tbsp tomato paste
    •
  • 2 tbsp pomegranate molasses + 2 tbsp olive oil 
    •
  • The juice of 1 lemon
    •

                   Add everything to the bowl of rice and give it a good mix. 

    Rinse the vine leaves under water to wash off the liquids caught from the jar. Add 2 grape leaves and 2 potatoes sliced into ½ inch to the bottom of the pot. Snip off the hanging strings, and place each vine leaf on a clean plate with the soft side down. 

    Add 1 heaping tsp of the stuffing mix to the center of each individual leaf. Fold over the bottom, tuck in the sides, and roll all the way through.

    Add the stuffed grape leaves on top of the potatoes (flower design). 

    Add water just to cover the stuffed grape leaves.  Drizzle some pomegranate molasses and olive oil with a little extra salt, this is a must do step.

    Place a heavy heat-proof plate upside down to cover and hold everything in place. Bring it to a boil then turn down the heat to low and cook for an hour. Don’t forget to set the timer.  Set aside for 15 minutes then flip the pot on a serving plate. Serve warm or cold with yogurt or salad. Enjoy!