Mahshi Warak Enab

Ingredients

• 180 g Short Grain Rice
• 1 pcs Onion
• 2 pcs Tomato
• 15 g Parsley
• 10 g Dill
• 10 g Cilantro
• 4 pcs Garlic
• 1 tbsp Tomato Paste
• 1 tsp Ground Cumin
• 1 tsp Ground Coriander
• 0.5 tsp Black Pepper
• 1.75 tsp Kosher Salt
• 4 tbsp Olive Oil
• 500 ml Vegetable Broth
• 2 pcs Lemon
• 24 pcs Grape Leaves

Method

1. Rinse {short_grain_rice} until the water runs almost clear. In a large bowl, combine {short_grain_rice}, {onion}, {tomato}, {parsley}, {dill}, {cilantro}, half of the {garlic}, {tomato_paste}, {ground_cumin}, {ground_coriander}, {black_pepper}, {kosher_salt}, and part of the {olive_oil}. Mix well so the grains are evenly coated and seasoned; this helps the filling cook evenly inside the rolls.
2. Separate {grape_leaves} and rinse if brined. Lay each leaf shiny-side down, trim any tough stem, add a small line of filling, then fold and roll tightly into neat cylinders. Do not overfill, or the rice can burst the leaves as it expands.
3. In a medium pot, drizzle in the remaining {olive_oil}. Arrange a few torn {grape_leaves} on the bottom to prevent scorching, then pack the rolled leaves seam-side down in snug layers. Scatter the remaining {garlic} over the top and season lightly with a little more {kosher_salt}.
4. Pour {vegetable_broth} and a squeeze of {lemon} into the pot until the leaves are just covered. Set a heatproof plate on top to keep them tight. Bring to a gentle simmer over medium heat, then cover and cook over low heat until the rice is tender and the leaves are silky, checking that the liquid stays at a quiet bubble.
5. Let the mahshi rest off the heat so the rolls firm up and absorb the last of the broth. Transfer carefully, spoon over a little of the cooking liquid, then finish with the remaining {lemon} and a final drizzle of {olive_oil} for brightness and sheen.