Lamb Dolma with Rice

Thoroughly rinse the grape leaves, then place them in a large bowl and pour boiling hot water over them. Let them steep for an hour, after which carefully drain the liquid into a separate container and set it aside. Rinse the leaves once more under running water.

Bring 1.3 cups of water to a boil in a saucepan, then add 1 teaspoon of vegetable oil and a pinch of salt. Stir in the rice, reduce the heat, and cook until the rice has completely absorbed the water. Peel and finely mince the onion. Wash, pat dry, and finely chop the mint and parsley. In a large bowl, combine the ground lamb, cooked rice, minced onion, thyme, and fresh herbs. Season with salt and pepper to taste, then thoroughly mix the mince until well combined.

Lay the grape leaves on a cutting board with the smooth side facing down. Place about 1 tablespoon of the filling on each leaf, shaping it into a small sausage and positioning it closer to the base of the leaf. Carefully fold the wide part of the grape leaf over the filling first, then tuck in the side parts, and finally roll the leaf into a tight cylinder.

Carefully arrange the prepared rolls in a single layer in a pot. Pour the reserved broth over them, just enough to barely cover the dolma. Place the pot on the stove, bring to a boil. Reduce the heat, cover, and simmer the dolma for 30 minutes until cooked through.