Warak Enab

Step 1

Remove the jar of grape leaves from the shelf and open it, then pour the leaves and their liquid into a large colander placed over a sink to drain completely, about 2 minutes.

Step 2

Rinse the drained grape leaves under cool running water by holding them gently in your hands and letting water flow through, about 1 minute, then lay them flat on a clean kitchen towel.

Step 3

Hold a fresh mint leaf in one hand and pinch off the stem at the base, then discard the stem and place the leaf in a small bowl; repeat until you have 0.5 cup of mint leaves.

Step 4

Hold a fresh parsley stem in one hand and pinch the leaves off between your thumb and forefinger, letting them fall into another small bowl; repeat until you have 0.5 cup of parsley leaves.

Step 5

Measure 1 cup of uncooked rice using a measuring cup and pour it into a medium mixing bowl.

Step 6

Add the 0.5 cup of mint leaves and 0.5 cup of parsley leaves to the bowl of rice.

Step 7

Pour 0.5 teaspoon of ground allspice into the rice bowl.

Step 8

Add 1 teaspoon of salt and 0.5 teaspoon of black pepper to the rice mixture.

Step 9

Pour 2 tablespoons of olive oil into the rice mixture, then use a spoon to stir everything together until the rice and herbs are evenly coated with oil.

Step 10

Pour 1 cup of water into the rice mixture and stir once, so the rice is just barely covered with water.

Step 11

Pick up one grape leaf and lay it flat on the cutting board in front of you with the shiny side facing down and the stem end pointing toward you.

Step 12

Scoop 1 tablespoon of the rice and herb mixture using a small spoon and place it in the center of the leaf, about 1 inch from the edge closest to you.

Step 13

Fold the bottom edge of the leaf up and over the rice mixture, then tuck it underneath the rice like you are tucking a blanket over a sleeping person.

Step 14

Fold the left side of the leaf toward the center, then fold the right side toward the center, so the sides overlap slightly over the rice.

Step 15

Roll the leaf away from you by lifting the tucked bottom edge and rolling it forward until you reach the pointed top end of the leaf, creating a tight cigar-shaped roll.

Step 16

Place the rolled leaf seam-side down on a clean plate; repeat steps 11–15 until all rice is used, which will make about 20–24 rolls.

Step 17

Pour 2 tablespoons of olive oil into the bottom of a large pot placed on the stovetop.

Step 18

Set the heat to medium-high and wait until the oil shimmers and slides quickly when you tilt the pan, about 1 minute.

Step 19

Carefully place one grape leaf roll seam-side down into the hot oil, then arrange the remaining rolls in a single snug layer, seam-side down, fitting them tightly so they do not unroll.

Step 20

Pour the entire can of diced tomatoes (14.5 oz) with its juices into the pot around and over the rolls.

Step 21

Pour 1.5 cups of vegetable broth into the pot, so the rolls are just barely covered with liquid.

Step 22

Pour 0.25 cup of lemon juice into the pot and stir the liquid gently with a wooden spoon without disturbing the rolls.

Step 23

Increase the heat to high and wait until you see large bubbles breaking the surface of the liquid, about 3 minutes.

Step 24

Reduce the heat to medium-low so the liquid is barely simmering—you should see only small bubbles rising slowly from the bottom.

Step 25

Cover the pot with a lid and leave it undisturbed on the stove for 25 minutes.

Step 26

Remove the pot from the heat and carefully lift the lid, letting any steam escape away from your face, then check that the rice is tender by piercing one roll with a fork—the rice inside should feel soft.

Step 27

Using a large spoon or slotted spoon, carefully lift the grape leaf rolls one at a time out of the pot and arrange them on a serving platter, seam-side down, in a single layer.

Step 28

Spoon some of the tomato broth and cooked liquid from the pot over the rolls on the platter, then serve hot or at room temperature.