First, remove the stems from the grape leaves, then wash and drain them. Place the leaves in boiling water for 3 minutes until their color changes. Remove from the water, drain, and let cool.

In a large pan, sauté the chopped onions in butter or ghee until light golden. Add the chopped tomatoes and spices, and cook until the mixture thickens. Remove from heat and let cool completely. Once cooled, add the finely chopped parsley, cilantro, and dill (after washing and removing the stems).

Wash and drain the rice well, then add it to the mixture. Add the oil and tomato sauce. Lay out the grape leaves with the rough side up, place some filling on each, fold the top over, then the sides, and roll up tightly.

Line the bottom of a pot with herb stems or slices of onion and carrot. Arrange the stuffed grape leaves on top. Add about 2 cups of boiling water mixed with 1 tablespoon tomato sauce and a pinch of salt, just enough to reach halfway up the pot. Cover and cook until the water is absorbed, then reduce the heat and let simmer until done.

Note: The more herbs and onions you use, the better the flavor will be.

Blanch the grape leaves just enough so they stay firm and don’t tear while rolling. Enjoy!