Mahshi Waraq Enab (Egyptian Stuffed Vine Leaves) with Dill
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Ingredients
- 250 g vine leaves in brine
- 200 g long grain rice
- 1 onion, finely chopped
- 4 tbsp flat-leaf parsley, chopped
- 3 tbsp fresh dill, chopped
- 2 tomatoes, finely diced
- 2 lemon, juiced
- 4 tbsp olive oil
Nutrition (per serving)
- Calories
- 357 kcal
- Protein
- 6.2 g
- Carbohydrate
- 47.3 g
- of which sugars
- 5.1 g
- Fat
- 14.7 g
- of which saturates
- 2.1 g
- Fibre
- 6.3 g
- Salt
- 3.46 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Rinse the vine leaves well under cold water and pat dry.
- 2
Mix the uncooked rice with the onion, parsley, dill, diced tomatoes, half the lemon juice and half the olive oil.
- 3
Lay each vine leaf flat, spoon a little filling near the stem end and roll up tightly into a small cigar shape.
- 4
Pack the rolls snugly into a large pan, pour over 400ml water and the remaining lemon juice and olive oil, and weigh down with a small plate.
- 5
Cover and simmer gently for 40-45 minutes, until the rice is tender. Serve warm or at room temperature.
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