Dairy-Free Stuffed Grape Leaves (Warak Enab)

Instructions

1. 1Rinse the 50 leaves Grape Leaves under cool water. If you are using jarred grape leaves, place them in a bowl and cover with hot water for 15 minutes, then drain. Carefully remove and discard the tough stems from all the grape leaves.
2. 2Rinse the 1 cup Short Grain Rice in a fine-mesh sieve until the water runs clear. Finely chop the 1 medium Onion, the 2 medium Tomatoes, the 1 cup Fresh Parsley, and the 1/2 cup Fresh Mint.
3. 3In a medium bowl, combine the rinsed rice, the chopped onion, the chopped tomatoes, the chopped parsley, the chopped mint, the 1/4 cup Olive Oil, the 1 teaspoon Allspice, the 1/2 teaspoon Cinnamon, the 1 teaspoon Salt, and the 1/2 teaspoon Black Pepper. Mix everything together thoroughly.
4. 4Lay one prepared grape leaf flat on a clean surface with the shiny side down and the veins facing up. Place about 1 tablespoon of the rice mixture in the center of the leaf. Fold the left and right sides of the grape leaf inward over the filling, then tightly roll the leaf up from the stem end towards the tip.
5. 5Line the bottom of a large, heavy-bottomed pot with a few extra grape leaves or any leftover pieces to prevent the stuffed leaves from sticking. Arrange the rolled stuffed grape leaves snugly in the pot in even layers, seam-side down.
6. 6Pour the 1/2 cup Lemon Juice over the stuffed grape leaves. Add enough water to just cover the leaves. Place a heatproof plate directly on top of the grape leaves to keep them submerged during cooking.
7. 7Place the pot over high heat and bring the liquid to a rolling boil. Once boiling, immediately reduce the heat to low, cover the pot, and let the grape leaves simmer gently for 1 hour, or until the rice is fully cooked and tender. The liquid should be mostly absorbed.
8. 8Remove the pot from the heat and let the stuffed grape leaves cool in the pot for at least 15 minutes before carefully removing the plate and serving. This resting period allows the flavors to meld and the leaves to firm up.

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