Zeytinyagli Sarma (Stuffed Grapeleaves)

Grape Leaves in  jar (like this one or this one), soak them in water for half an hour to take the access salt away
2 cups of jasmine rice
1 can of tomato paste
1 tablespoon of red pepper paste (like this one)
1 tablespoon of salt
1 teaspoon of black pepper
2 table spoons of ground dried peppermint
1 cup of olive oil
6 onions (finely chopped)
2 cups of boiled water (for the rice)
1.5 cup of boiled water (for the stuffed grapes)


Cook the onions in the oil while stirring. Add rice, spices, tomato and pepper paste, and the 2 cups of boiled water. Cover and let it sit for 15 minutes. The rice shouldn't be cooked all the way through and should have a bite to it.
Take the grape leaves out of the jar and place them in a bowl with water in it so they don't dry out.
Layer the bottom of a pot with grape leaves.
To stuff and roll the leaves, put one leaf flat on a plate with the grainy side up. Place 1/2 tablespoon of rice mixture in the middle, roll the bottom part up, then roll in the right and left sides like making a gift wrap, roll it all in tightly and lay them into the pot one by one. This will take you a while!
When done, cover the rolled leaves with a few flat leaves. Pour the 1.5 cups of boiled water and let it simmer in low heat for 30-40 minutes.

Enjoy!
Damla