Warak Anab Recipe

Preparation and Cooking

1. 1

   Prepare the Rice Filling

   In a medium saucepan, heat olive oil over medium heat. Add the chopped onion and bell pepper, sautéing until softened.

2. 2

   Add Vegetables

   Stir in the chopped tomato, and cook for another 2-3 minutes until the tomato is tender.

3. 3

   Cook the Rice

   Add the rice, vegetable broth, pomegranate molasses, salt, and black pepper. Bring to a boil, then reduce heat to low, cover, and simmer for about 15-20 minutes, or until the rice is cooked and the liquid is absorbed. Remove from heat and stir in the chopped parsley and lemon juice. Let cool slightly.

4. 4

   Prepare Grape Leaves

   Carefully rinse the grape leaves under cold water to remove any excess brine. Lay a leaf flat on a clean surface, stem side facing you.

5. 5

   Fill and Roll

   Place about 1-2 tablespoons of the rice filling on the leaf, fold in the sides, and roll tightly from the bottom up. Repeat with the remaining leaves and filling.

6. 6

   Cook the Wrapped Leaves

   In a large pot, layer any leftover grape leaves on the bottom. Arrange the filled grape leaves seam side down in the pot. Add enough vegetable broth to cover the rolls, and bring to a simmer. Cook covered for about 30-40 minutes.

7. 7

   Serve

   Remove from heat and let cool slightly before serving. Serve warm or at room temperature with a drizzle of pomegranate molasses on top.