Yabrak (stuffed grape leaves) is one of those labor-of-love dishes. Traditionally, you would stack these in a regular pot and simmer them for hours on the stove. Using a pressure cooker changes the game completely, cutting the cook time down to just 45 minutes. The texture comes out incredibly buttery and tender, which is exactly what you want.
I have to be honest though—while the cooking is fast, the rolling still takes patience. I usually set up a station at the kitchen table, put on a podcast, and just get into the zone. My first few rolls always look a bit lumpy compared to the last few, but once they are cooked and stacked on a plate, nobody notices the difference.
Ingredients
The Wrapper
- 2.2 lbs (1 kg) grape leaves (fresh or jarred)
- Water for boiling/rinsing
The Filling
- 1.5 cups long-grain rice, rinsed well
- 1.1 lbs (approx. 500g) ground beef (I prefer 80/20 for moisture, or a mix of lamb and beef)
- 4 medium tomatoes, finely diced
- 1 tsp ground cinnamon
- Salt and black pepper
The Pot Base & Broth
- 4 medium tomatoes, sliced into thick rounds
- 8 cloves garlic, roughly chopped or left whole
- ½ cup freshly squeezed lemon juice
- Water (to cover)
- Additional salt for the broth
Instructions
- Prep the Leaves: If you picked fresh leaves, snip the stems and boil them in salted water for a few minutes until they turn olive-green and pliable. If you are using jarred leaves (which I often do for convenience), rinse them very well in a colander to get rid of the brine taste.
- Make the Mix: In a large bowl, combine the uncooked rice, ground meat, diced tomatoes, salt, pepper, and cinnamon. Mix it with your hands. It might look like a lot of meat, but the rice will expand to balance it out.
- Roll: Lay a leaf flat on a plate with the rough veins facing up. Place a teaspoon of filling near the stem end. Fold the bottom up, fold the sides in, and roll it tightly towards the tip. Don’t overstuff them, or they will burst when the rice expands.
- Layer the Pot: In your pressure cooker, lay down the tomato slices and garlic cloves first. This acts as a shield against the direct heat so your bottom layer of leaves doesn’t burn.
- Stack: Arrange the rolled leaves in circles, packing them close together. You want them snug so they don’t unravel while boiling.
- Cook: Drizzle the lemon juice over the stack and sprinkle with a pinch of salt. Pour in just enough water to cover the leaves. Secure the lid. Bring to high pressure, then drop the heat to low and cook for 45 minutes.
- Serve: Let the pressure release naturally for at least 10 minutes. Carefully tip the pot to drain excess liquid (or keep it if you like it soupier) and invert onto a platter, or use tongs to remove them gently.
Why You’ll Love This Recipe
- Time Saver: The pressure cooker eliminates the need for the usual 3-hour simmer.
- Texture: The high pressure forces the lemon and garlic flavor deep into the rice, making the leaves melt-in-your-mouth soft.
- One-Pot Meal: It has your protein, carbs, and veggies all in one bite.
Chef’s Tips for Perfection
- The Plate Trick: Even in a pressure cooker, the leaves can float up when the liquid boils. I recommend placing a heavy ceramic plate upside down directly on top of the leaves before closing the lid to keep them submerged and tight.
- Rice Choice: Use Egyptian short-grain or generic long-grain white rice. Do not use converted (parboiled) rice or brown rice, as the cooking time won’t align with the meat.
- Resting Time: Don’t try to dump them out the second you open the lid. The leaves are very fragile when piping hot. Letting them sit for 15 minutes allows them to firm up slightly.
Storage and Reheating
Yabrak tastes even better the next day after the flavors have settled. Store them in the fridge in an airtight container for up to 4 days. They are delicious cold (straight from the fridge) or can be reheated in the microwave.
Nutritional Notes
This is a reasonably balanced meal, though sodium can be high depending on how much salt you add and if you use preserved leaves. The grape leaves themselves are rich in fiber and vitamins A and K.
(Authentic Yabrak (Grape‑Leaf Bouquets) in a Pressure Cooker – Quick & Flavorful)
