Slow-Braised Meat-Stuffed Grape Leaves with Spiced Rice

Method

1. In a large pot, bring water to a boil and add a pinch of salt
2. Add grape leaves and cook for 2-3 minutes, then drain and set aside
3. In a skillet, heat olive oil and sauté onion until softened
4. Add ground meat and cook until browned
5. Stir in rice, cumin, coriander, salt, and pepper
6. Mix in chopped herbs
7. Lay a grape leaf on a flat surface with the shiny side down
8. Place a tablespoon of the mixture near the stem end
9. Roll the leaf tightly, tucking in the sides
10. Repeat with remaining leaves
11. Arrange stuffed leaves in a single layer in a large oven-safe dish
12. In the same skillet, add broth, tomato paste, oregano, and paprika, and stir to combine
13. Pour the sauce over the stuffed leaves
14. Cover with a lid or foil and bake at 375°F (190°C) for 30 minutes
15. Check that the ground meat reaches 71°C (160°F) throughout before serving.