Tolma in Grape Leaves

Rinse brined grape leaves free of the pickling liquid; rinse fresh leaves as well. Blanch the leaves in boiling water for 1 minute, or 2–3 minutes if fresh, then drain and trim off the tough stems.

Rinse the rice until the water runs clear. Finely chop the onion, and mince the parsley, cilantro and mint.

In a bowl, combine the beef-and-lamb mince, rice, onion, parsley, cilantro, mint, salt and black pepper. Do not precook the rice — it will finish cooking during braising.

Lay a leaf vein-side up. Place about 1 tablespoon of filling near the wide edge, fold the sides in and roll into a snug little parcel, but don't pack it too tightly — the rice needs room to swell.

Line the bottom of a pot with a few of the remaining grape leaves. Arrange the tolma seam-side down in tight rows, pour in hot water to just cover the rolls, and top with an inverted plate to weigh them down.

Bring to a gentle simmer, cover the pot with a lid and braise over low heat for 50–60 minutes, until the rice and leaves are tender. Remove from the heat and let stand covered for 15 minutes.

To serve, stir minced garlic into the matsoni. Serve the tolma hot, drizzled with the pan juices, with the garlicky matsoni on the side.