Warak Enab bi Zeit (Vine Leaves Stuffed with Rice, Tomato and Herbs)

Ingredients

• 250 g vine leaves in brine
• 200 g short grain rice
• 4 tomatoes
• 60 g fresh flat-leaf parsley
• 20 g fresh mint
• 4 spring onions
• 0.5 tsp ground allspice
• 1 tsp dried mint
• 3 lemon
• 8 tbsp extra virgin olive oil
• 300 g waxy potatoes

Method

1. 1

   Rinse the vine leaves in brine and soak in cold water for 10 minutes to draw out the salt, then drain and snip off any stems.

2. 2

   Mix the rinsed short grain rice with 2 finely diced tomatoes and their juice, the chopped parsley, mint and spring onions, the allspice, dried mint, the juice of 1 lemon, 3 tbsp extra virgin olive oil and 1 tsp salt.

3. 3

   Slice the waxy potatoes and the remaining tomatoes 5mm thick and lay them over the base of a heavy pan.

4. 4

   Lay a vine leaf vein side up, put a heaped teaspoon of filling at the stem end, fold in the sides and roll up tightly into a finger shape. Pack the rolls seam side down in tight layers on the potatoes.

5. 5

   Pour over the juice of the remaining 2 lemons, the rest of the oil, ½ tsp salt and enough boiling water to just cover. Weigh down with an upturned heatproof plate, cover and simmer very gently for 50-60 minutes until the rice is tender and most of the liquid has been absorbed.

6. 6

   Leave to settle in the pan for 15 minutes, then lift out and serve warm or at room temperature with the potatoes and tomatoes from the base.