Instructions
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1
Bring a large pot of water to a boil, add the fresh grape leaves in batches, and boil for 3 to 4 minutes, flipping halfway through. Drain and set aside to cool.
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2
Wash and drain the jasmine rice thoroughly. Heat 1/4 cup of cooking oil in a large pot over medium heat, add the rice, and stir until it turns lightly golden brown.
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3
Finely mince the onion and garlic cloves in a food processor, add them to the toasted rice, and cook for 2 minutes.
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4
Pour in 1 cup of tomato sauce along with 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp paprika, and 1/2 tsp ground coriander, stirring well to combine.
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5
Add 1 cup of water, cover with a lid, and cook on low heat for 5 minutes.
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6
Stir in the finely chopped fresh parsley, dill, and coriander. Cover and cook on low heat for an additional 5 minutes, then turn off the heat and let rest covered for 10 minutes.
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7
Transfer the rice filling to a wide plate and let it cool completely before rolling.
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8
Lay a grape leaf flat with the vein side facing up. Place a small spoonful of filling near the stem end, fold the bottom and sides inwards over the rice, and roll tightly into a neat cylinder.
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9
Line the base of a wide cooking pot with excess grape leaves and stems, then tightly arrange the stuffed grape leaves in rows, seam side down.
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10
In a medium bowl, whisk together 1.5 cups chicken broth, 1/3 cup tomato sauce, 1 tbsp olive oil, 1/4 tsp paprika, 1/4 tsp black pepper, and 1/4 tsp ground cumin.
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11
Pour the broth mixture over the rolled grape leaves and cover the top with a layer of flat grape leaves. Cover with a lid, bring to a boil, then reduce heat to low and simmer for 30 to 35 minutes until fully cooked.
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12
Remove the protective top leaves and serve warm accompanied by fresh lemon wedges.
