Grape leaves, rice, and ground beef usually mean one thing to a Middle Easterner: amazing, melt-in-your-mouth, 2-bite rolls of goodness. They can be tangy, they can be meaty, full of rice or even veggies, but they’re always incredible.

The only problem with that is those delicious morsels (also known as Yabra’, Dawali, or Warak ‘Inab), can take ALLLL day to make. Don’t get me wrong, I think it’s absolutely worth the time and effort, but sometimes, you just need a quick meal for lunch or dinner, and why not go with the tried and true flavor profile of rolled grape leaves?

For Arabs, the above mentioned way is the only way to use grape leaves, but the flavor is too good not to experiment with. I usually make this pilaf after having rolled a jar of grape leaves with the leaves that are leftover without filling.

Everyone has their own take on Yabra’, and how it’s cooked, but Syrians typically cook it in a more lemony broth, which is what I went for with this recipe. I have SO many ideas running through my head right now for alternative methods, but I thought setting the stage with this very satisfying yet basic version would be best.

As with most of my recipes, this pilaf can easily be tweaked to your liking, whether you like more meat, more greens, less tang or more spice. Try it out on those days when you’re craving Dawali, but don’t have the time to make it the authentic way, or when you’re looking for a filling rice dish with a unique twist, or simply because you love tangy rice, like me :). Any reason is a good one.

I topped this pilaf with sautéed pine nuts which added a beautiful bite and a buttery, nutty flavor to the rice. Going with the original Yabra’ theme, and the companion to most Arab rice dishes, I like serving it with plain yogurt. Once you try it, you almost won’t miss the difference ?.

Grape Leaf Pilaf
3-4 Servings

1/2 lb Ground Beef
1 1/2 cups Grape Leaves, rinsed and roughly chopped
2-3 large cloves Garlic, minced
1 1/2 tsp Dried Safflower* (Optional)
1 1/2 tsp Sea Salt
1 tsp Black Pepper
1 tsp Allspice
1 cup Calrose Rice
1/2 cup Lemon Juice
1-1 1/2 cups Water
1/4 cup Pine Nuts
Yogurt, to serve on the side

Heat 1-2 teaspoons oil or butter in a pot over medium heat. Add the ground beef and season with 1/2 teaspoon each of salt and pepper. Allow the ground beef to brown and cook through.

Add the chopped grape leaves, garlic, safflower, allspice, and the rest of the salt and pepper. Sauté for 2-3 minutes more.

Add the rice and continue to sauté another few minutes. Stir together the lemon juice and 1 cup of water. Add the water to the rice and bring to a boil. Cover and reduce the heat to your lowest setting cooking until her rice is cooked through, about 25-30 minutes. Check on the rice every ten minutes or so and add extra water 1/4 cup at a time if needed. If you would like a less tart rice, use your desired amount of lemon juice and add enough water to compensate for the loss of liquid.

In a skillet with a bit of oil, sauté the pine nuts over medium heat until they are golden brown, being careful not to burn (they continue to brown slightly once removed from the heat).

Plate the grape leaf rice and top with the toasted pine nuts. Serve with yogurt and enjoy!

*Note: Dried safflower is a whole flower that is dried up and many times used as an herbal tea. It is commonly found in Mediterranean, Arab and Southeast Asian cuisine. It is different than Saffron, which are the stigma that come from the Crocus flower.

Related Links

Special Ingredients
Grape Leaves – 8oz; Grape Leaves – 16oz
Dried Safflower
Organic Allspice – 3.07oz
Calrose Rice – 5 lb
Pine Nuts – 1 lb; Pine Nuts – 3lb