Aegean Style Stuffed Grape Leaves (Sarma Dolma) – Oil of Anatolia

Ingredients

• Grape leaves (fresh or stored in brine)
• 2 tablespoons Oil of Anatolia
• 1.5 cups rice
• ¾ cup bulgur
• 2 onions, finely chopped
• 1.5 teaspoon pul biber (ground Aleppo pepper)
• 1.5 teaspoons sumac
• 1 teaspoon cumin
• 2 teaspoons dried mint
• 1.5 tablespoon pomegranate molasses
• Fresh mint, parsley and dill leaves (about ¼ cup total)
• Salt, to taste
• 2-3 fresh tomatoes, sliced
• 1-2 lemons, sliced thinly
• ½ tablespoon domates salça (tomato sauce such as passata)
• ½ tablespoon pepper paste
• 1.5 cups water
• Oil of Anatolia for topping