Fresh Grape Leaf Dolma

Ingredients:
30 g fresh grape leaves
200 g rice
2 carrots
1 onion
2 tsp tomato paste
200 g minced beef
2 tbsp vegetable oil
More Specij Pilaf Seasoning, to taste
Salt, to taste

Instructions:

1. Choose young grape leaves, which are pale green and softer for dolma. Boil the leaves in salted water for 5 minutes. Drain and let them cool.
2. Boil the rice until fully cooked. Set aside.
3. Peel and finely chop the carrots and onion. Avoid grating them for better texture.
4. Heat vegetable oil in a frying pan. Sauté the carrots and onion until soft. Add the tomato paste, minced beef, cooked rice, and pilaf seasoning. Mix well and simmer for about 10 minutes. Set aside to cool.
5. Place one cooled grape leaf on a flat surface. Add a spoonful of the filling onto the centre of the leaf. Fold the sides over the filling and roll it up tightly. Repeat with the remaining leaves and filling.
6. Arrange the rolled dolmas in a cauldron or deep saucepan. Pour boiling water over them, just enough to cover. Place a weight (such as a heatproof plate) on top to keep them from opening while cooking. Simmer for 10 minutes.
7. Remove the dolmas from the pot and arrange them on plates.