Delicate grape leaves wrapped around a zesty, herb-studded rice filling and gently simmered in olive oil, lemon juice, and pomegranate molasses—Wara2 Enab Bi Zeit is Lebanese comfort food at its finest. This dish is a celebration of plant-based Mediterranean flavors, perfect as a cold appetizer (Mezza) or a wholesome main course.

Whether you’re reminiscing about a cozy family gathering or simply craving something vibrant and fresh, these vegan stuffed grape leaves never fail to bring a taste of tradition to the table.

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Ingredients

For the Grape Leaves:

• 500g grape leaves, rinsed and drained
• 1 large potato, sliced into rounds (for layering the pot)

For the Filling:

• 2 cups short-grain rice
• 1 medium onion, finely chopped
• 2 cloves garlic, crushed
• 1 cup fresh mint leaves, finely chopped
• 2 cups parsley, finely chopped
• 3 medium tomatoes, finely chopped
• 1 tsp salt (or to taste)
• 1 tsp Lebanese 7-spice (or allspice)
• 1/4 cup olive oil

For the Broth:

• 1 tbsp olive oil
• Juice of 1 lemon
• 3 tbsp pomegranate molasses
• 2–3 cups water or vegetable broth
• 1 tsp salt

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Instructions

1. Prepare the Filling:

Start by soaking the rice in cold water for 20 minutes. Drain and rinse until the water runs clear. In a large bowl, combine the rice with onion, garlic, mint, parsley, tomatoes, salt, 7-spice, and olive oil. Mix thoroughly and set aside.

2. Roll the Grape Leaves:

Place a grape leaf smooth-side down with the stem end facing you. Add 1 teaspoon of filling near the center. Fold in the sides and roll tightly from bottom to top, like a small cigar. Repeat with remaining leaves and filling.

3. Layer the Pot:

Line the bottom of a large pot with sliced potatoes. This prevents sticking and adds flavor. Layer the stuffed grape leaves snugly on top.

4. Prepare the Broth:

In a bowl, whisk together olive oil, lemon juice, pomegranate molasses, salt, and water or broth. Pour over the grape leaves until just barely covered. Place a heat-proof plate on top to keep them from floating.

5. Cook:

Bring the pot to a gentle boil over medium-high heat. Reduce heat to low, cover, and simmer for about 40 minutes, or until the rice is cooked and most of the liquid is absorbed.

6. Rest & Serve:

Once done, let the grape leaves sit covered for 15 minutes to cool slightly. Carefully remove and arrange on a serving platter.

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Serving Suggestions

Serve chilled or at room temperature with a drizzle of extra virgin olive oil. Pair with a side of tangy yogurt, labneh, or a fresh cucumber salad. Perfect as part of a mezze spread or a light standalone meal.

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Recipe Notes

Prep Time: 1 hour 30 minutes
Cook Time: 40 minutes
Total Time: 2 hours 10 minutes
Servings: Approx. 60–70 rolls

This beloved Lebanese vegan dish is one of the most beautiful ways to celebrate olive oil, lemon, and fresh herbs. Every bite is a tender, tangy burst of flavor—perfect for making ahead and savoring all week long.