Stuffed Grape Leaves with Beef

Method

1. Rinse the grape leaves thoroughly in cold water, then blanch them in boiling water for 2 minutes to soften, and set aside to cool.
2. In a bowl, combine the ground meat, finely diced onion, mint, and spices, mixing until the filling is evenly blended.
3. Lay each grape leaf flat, place a small portion of the meat mixture near the stem end, fold in the sides, and roll tightly into a compact cylinder to form the sarma.
4. Arrange the stuffed grape leaves seam-side down in a snug single layer in a wide, heavy-bottomed pot.
5. Pour the tomato sauce over the sarma along with enough water to just cover them, then place a heavy plate on top to keep them in place during cooking.
6. Bring the pot to a boil over medium-high heat, then reduce to a gentle simmer and cook covered for 34 minutes until the meat is fully cooked and the leaves are tender.
7. Remove from heat and let the sarma rest for 5 minutes before serving directly from the pot.