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Warak Dawali Ardaniyah

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40 min
Prep
45 min
Cook

Ingredients

  • 40 preserved grape leaves, rinsed
  • 300 g (1.5 cups) short-grain rice, rinsed (10.5 oz)
  • 2 tomatoes, finely diced
  • 1 bunch parsley, finely chopped
  • 1 bunch mint, finely chopped
  • 60 ml (1/4 cup) olive oil, plus extra for the pot (2 fl oz)
  • 3 tbsp lemon juice
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp ground cinnamon
  • 500 ml (2 cups) water (17 fl oz)
  • 4 garlic cloves, whole, for layering

Method

  1. Mix the rice, tomatoes, parsley, mint, half the olive oil, half the lemon juice, salt, pepper and cinnamon in a bowl.
  2. Lay a grape leaf flat, vein-side up, and place a small spoon of filling near the stem edge.
  3. Fold the sides in and roll tightly into a small cigar shape, not too tight as the rice will expand.
  4. Line the bottom of the pot with a few spare grape leaves and the garlic cloves.
  5. Arrange the rolls snugly in circular layers in the pot.
  6. Pour over the water, remaining olive oil and lemon juice, and place a small plate on top to weigh the rolls down.
  7. Cover and simmer on low heat for 45 minutes until the rice is tender.
  8. Cool slightly before serving, either warm or at room temperature.

Introduction: Grape leaves stuffed with rice, tomato and herbs are rolled by hand at family gatherings across Jordan, often as a communal activity where several generations sit together to fold dozens of tiny parcels before a wedding or holiday meal.

Cultural Background: Grape leaves stuffed with rice, tomato and herbs are rolled by hand at family gatherings across Jordan, often as a communal activity where several generations sit together to fold dozens of tiny parcels before a wedding or holiday meal.

Tips: Roll the leaves snugly but not too tightly, as the rice needs room to expand during cooking or the leaves may split.

Variations: A meat version adds ground lamb to the rice filling and is typically served warm rather than at room temperature.

Storage: Refrigerate in an airtight container for up to 4 days.

Reheating: Steam gently for 5 minutes or serve cold, as they are traditionally enjoyed at room temperature.

FAQs:

Q: Can I use fresh grape leaves?

A: Yes, blanch them in boiling water for 2-3 minutes first to soften.

Q: Why weigh the rolls down?

A: It keeps them from unrolling as they cook.

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