Sarma (Vine Leaves Stuffed with Lamb and Rice)

• 40 pieces Grape leaves, jarred or brined
• 150 g Medium-grain rice
• 1 large Yellow onion
• 3 tbsp Olive oil
• 400 g Minced lamb
• 1 tsp Ground cumin
• 2 tsp Sweet paprika
• 2 tsp Fine sea salt
• 15 g Fresh dill
• 20 g Fresh parsley
• 500 ml Tomato passata
• 1 large Lemon
• 500 ml Water
• 200 g Yogurt, plain

1. Rinse the grape leaves well, then soak them in a bowl of warm water for 10 minutes to remove excess brine. Drain and set aside. Rinse the rice under cold water until the water runs mostly clear, then drain.
2. Finely chop the onion and roughly chop the dill and parsley. Heat 1 tbsp of the olive oil in a large pot over medium heat, then cook the onion with a pinch of the fine sea salt for 6 to 8 minutes until softened. Tip into a mixing bowl and let it cool for 2 minutes.
3. Add the minced lamb, drained rice, ground cumin, sweet paprika, remaining fine sea salt, and the chopped herbs to the bowl. Mix thoroughly with your hands until evenly combined. If the mixture feels very stiff, add 1 to 2 tbsp of the water to loosen it slightly.
4. Lay a grape leaf shiny-side down and place a heaped teaspoon of filling near the stem end. Fold in the sides and roll up snugly into a small cigar shape, keeping it tight but not so tight that the rice cannot expand. Repeat with the remaining leaves and filling.
5. Wipe out the pot if needed, then drizzle in the remaining 2 tbsp olive oil. Arrange the sarma seam-side down in the pot in snug layers so they do not unravel. Pour over the tomato passata and the remaining water.
6. Juice the lemon and stir the juice into the pot. Bring to a gentle simmer over medium heat, then reduce to low so the liquid barely bubbles. Cover and simmer for 70 to 80 minutes until the rice is tender and the rolls are plump, adding a splash of water if the pot looks dry.
7. Rest the sarma off the heat, covered, for 10 minutes so they settle and firm up. Serve warm with some of the lemony tomato broth spooned over. Offer the yogurt alongside for spooning over each portion.

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