Vegan Stuffed Grape Leaves (Warak Enab)

Ingredients

• 50 leaves Grape Leaves
• 1 cup Short-Grain Rice
• 1 medium Onion
• 2 medium Tomato
• 1/2 cup Fresh Parsley
• 1/4 cup Fresh Mint
• 1/4 cup Olive Oil
• 1/4 cup Lemon Juice
• 1/2 teaspoon Allspice
• 1/4 teaspoon Cinnamon
• 1/2 teaspoon Salt
• 1/4 teaspoon Pepper
• 2 cups Water
• 1/2 inch thick 1-2 Potato Slices

Instructions

1. 1Rinse grape leaves thoroughly. If using jarred leaves, soak in hot water for 15 minutes to remove excess salt. Drain.
2. 2Rinse rice until water runs clear.
3. 3Finely chop onion, tomato, parsley, and mint.
4. 4In a large bowl, combine rice, onion, tomato, parsley, mint, olive oil, lemon juice, allspice, cinnamon, salt, and pepper.
5. 5Lay a grape leaf flat on a clean surface, vein side up. Place a small amount of the rice mixture near the stem end of the leaf.
6. 6Fold the sides of the leaf over the filling, then roll tightly from the stem end to the tip.
7. 7Place potato slices at the bottom of a large pot. Arrange the stuffed grape leaves tightly in the pot, seam-side down, in layers.
8. 8Pour water over the grape leaves, ensuring they are covered. Place a heatproof plate on top of the grape leaves to keep them from unraveling during cooking.
9. 9Bring to a boil, then reduce heat and simmer for 60-75 minutes, or until the rice is cooked and the grape leaves are tender.
10. 10Let cool slightly before serving.

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