Instant Pot Warak Enab bi Zeit (Vegetable Stuffed Grape Leaves)

 Instant Pot Warak Enab bi Zeit

Prep time: 45 mins | Cook time: 15 mins HIGH + 15 mins NPR | Rest time: 30–45 mins

Yield: Full Batch (~70–80 rolls)

Ingredients

Leaves & Thermal Shield

 Grape Leaves: 1 jar (16 oz / 450g) in brine (Orlando or Yergat brands)

 Potatoes: 300g (1 large, sliced into 1cm thick rounds)

 Tomatoes: 200g (1–2 medium, sliced into 1cm thick rounds)

The Filling

 Medium Grain White Rice: 300g (1.5 cups), rinsed cold until water runs clear

 Medium (#2) or Coarse (#3) Bulgur: 100g (1/2 cup), dry/unrinsed

 Yellow Onion: 200g (1 large), very finely diced

 Red Bell Pepper: 150g (1 large), very finely diced

 Fresh Garlic: 3 cloves (1 to 1.5 tsp), microplaned/crushed

 Fresh Mint: 20g (2.5 tbsp), finely minced

 Fresh Flat-Leaf Parsley: 10g (2 tbsp), finely minced

Wet Filling Dressing & Spice Mix

 Extra Virgin Olive Oil: 70g (1/3 cup)

 Tomato Paste: 45g (3 tbsp)

 Pomegranate Molasses: 20g (1.5 tbsp)

 Morton’s Kosher Salt: 9g (2.5 tsp)

 Aleppo Pepper: 5.0g (2 tsp) 

Ground sumac: 3g (1.5 tsp)

 Crushed Red Pepper Flakes: 0.5g (1/4 tsp)

 Ground Cumin: 4.0g (1.5 tsp)

 Ground Coriander: 3.0g (1 tsp)

 Black Pepper: 2.0g (3/4 tsp)

 Ground Allspice: 1.0g (1/4 tsp)

 Ground Cinnamon: 0.5g (1/8 tsp)

Braising Emulsion

 Hot Water: 2 cups (473 mL)

 Fresh Lemon Juice: 6 tbsp / 3/8 cup (90 mL)

 Extra Virgin Olive Oil: 1/3 cup (70 mL)

 Pomegranate Molasses: 2 tbsp (30 mL)

 Better Than Bouillon Chicken Base: 1.5 tbsp

Instructions 

1. Blanch & Prep Grape Leaves
   Submerge jarred leaves in boiling water for 3 minutes to extract commercial brine. Drain, rinse in cold water, and snip off stems with shears.
2. Emulsify Filling Dressing
   In a small bowl, whisk together the 70g olive oil, tomato paste, 20g pomegranate molasses, microplaned garlic, Morton's salt, and all spices until smooth.
3. Mix and Rest Filling
   15-minute rest is required for bulgur pre-hydration
   In a large bowl, combine rinsed rice, dry bulgur, onion, bell pepper, mint, and parsley. Pour the smooth dressing over the top and fold thoroughly. Let rest for 15 minutes so the bulgur pre-hydrates on the savory juices.
4. Build Pot Base
   Layer the sliced potato rounds across the bottom of the stainless steel Instant Pot insert. Layer tomato rounds directly over the potatoes to fill all gaps and prevent scorching.
5. Roll and Pack
   Use a level #110 disher or 1 rounded tsp per leaf
   Place a leaf rough-side up. Portion 1 rounded teaspoon (a level #110 scoop) of filling horizontally near the stem base. Fold the bottom flaps up, tuck both sides in like an envelope, and roll into a cylinder about as thick as a pencil. Pack tightly in concentric circles over the vegetables, seam-side down.
6. Pour Emulsion & Weight Down
   Whisk hot water, lemon juice, 1/3 cup olive oil, 2 tbsp pomegranate molasses, and Better Than Bouillon until fully emulsified. Place an inverted, heat-proof plate directly on top of the rolls to pin them down, then pour the emulsion over the plate.
7. Pressure Cook
   Lock the lid, set valve to Sealing, and cook on Manual / Pressure Cook (HIGH) for 15 minutes.
8. Natural Release & Rest
   Do not use Quick Release
   Perform a Natural Pressure Release (NPR) for 15 minutes. Vent any remaining steam, open lid, and leave undisturbed at room temperature for 30 to 45 minutes to allow starches to set and absorb the remaining emulsion.