Sarmi

Prepare the Filling

In a large bowl, combine the ground beef or pork, uncooked rice, finely chopped onion, minced garlic, chopped parsley, and dill.

Add paprika, ground cumin, salt, and black pepper.

Mix well until all ingredients are thoroughly combined.

Prepare the Grape Leaves

Carefully separate and rinse the grape leaves under cold water to remove excess brine.

Lay a grape leaf flat on a clean surface with the shiny side down and the stem end facing you.

Place about 1 tablespoon of the filling at the stem end of the leaf.

Fold the sides of the leaf over the filling, then roll it up tightly from the stem end to the tip, forming a small cylinder.

Repeat the process with the remaining grape leaves and filling.

Assemble the Sarmi

In a large pot, drizzle some vegetable oil on the bottom.

Arrange a few grape leaves in a single layer to cover the bottom of the pot.

Place the rolled grape leaves in the pot, packing them tightly in layers.

Add Sauce and Cook

Mix the tomato sauce with the chicken or vegetable broth and lemon juice.

Pour the sauce over the grape leaves in the pot. The liquid should almost cover the sarmi; add more broth or water if needed.

Place a heatproof plate on top of the sarmi to keep them submerged during cooking.

Simmer

Bring the pot to a gentle simmer over medium heat.

Reduce the heat to low, cover, and simmer for about 45-60 minutes, or until the rice and meat are cooked through and the grape leaves are tender.

Serve

Remove the sarmi from the pot and let them cool slightly.