Warak Dawali

Warak Dawali — stuffed vine leaves — is the centrepiece of the Lebanese meze table and a dish of unmatched patience and pleasure. Tender grape leaves are rolled around a filling of rice, tomato, onion, and fresh herbs, then stacked and slow-cooked in a lemony broth until fragrant and giving. They are traditionally served at room temperature and are a fixture of potluck spreads and festive gatherings.

Serves: 6 (makes about 40 rolls)

Ingredients

• 1 jar (about 50 leaves) preserved vine leaves, rinsed and soaked 10 minutes in warm water
• 300g (1½ cups) short-grain white rice, rinsed
• 3 medium tomatoes, finely diced
• 1 medium onion, finely diced
• 4 tbsp (60ml) olive oil
• Large bunch flat-leaf parsley, finely chopped
• Large bunch fresh mint, finely chopped
• 1 tsp (5g) ground allspice
• ½ tsp (2g) ground cinnamon
• 1½ tsp (7g) salt
• ½ tsp (2g) black pepper
• Juice of 2 lemons (about 80ml)
• 500ml (2 cups) water or light stock

Instructions

1. Mix rice, tomatoes, onion, 3 tbsp olive oil, parsley, mint, allspice, cinnamon, salt, and pepper in a bowl. This is your stuffing — the rice will be semi-raw.
2. Lay one vine leaf flat, rough-side up, stem toward you. Place 1 heaped tsp of stuffing near the stem end. Fold the bottom up over the filling, fold in the sides, then roll firmly away from you into a small cylinder. The roll should be finger-width — too loose and the rice escapes; too tight and the rice has no room to expand.
3. Line the base of a wide, heavy pot with a few unstuffed leaves or sliced tomatoes to prevent sticking. Pack the rolls tightly in the pot, seam-side down, in snug layers.
4. Mix lemon juice, remaining olive oil, and water; pour over the rolls. Place a heavy plate on top to keep them compact during cooking.
5. Bring to a boil, then reduce to the lowest simmer, cover tightly, and cook 45–55 minutes until the rice is tender and the liquid absorbed.
6. Remove from heat and let rest, covered, 10 minutes. Invert onto a platter or serve directly from the pot. Serve with plain yoghurt and lemon wedges.

Cook's Notes: Warak Dawali can be made a day ahead — the flavours deepen and the rolls firm up beautifully for serving at room temperature. The combination of fresh parsley and mint is non-negotiable for the authentic flavour.