Armenian Dolma with Tomato and Vegetable Base

Method

1. In a large pot, bring 4 cups of water to a boil. Add the grape leaves and cook for 3-5 minutes until tender. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent.
3. Add the ground meat to the skillet and cook until browned. Drain any excess fat.
4. Stir in the rice, cinnamon, allspice, cumin, cloves, salt, and pepper. Cook for 2-3 minutes to toast the rice.
5. Add the tomato sauce and water to the skillet. Stir well to combine.
6. Layer the cooked grape leaves in a large pot or Dutch oven. Place the meat and rice mixture on top of the leaves.
7. Add the grated carrot, zucchini, and chopped tomatoes to the pot.
8. Cover the pot with a lid and simmer on low heat for 30-40 minutes, or until the rice is fully cooked and the flavors are melded.
9. Garnish with chopped parsley and mint before serving.
10. Check that the ground meat reaches 71°C (160°F) throughout before serving.