How to make
Chop the onions and leeks, braise them, then add the washed and drained rice, along with the chopped garlic. Braise until the rice turns glassy.
Season with salt, black pepper, dry dill and spearmint, paprika. Pour in water and the diluted tomato paste. Once the rice swells, leave the mixture to cool a bit, distribute onto the vine leaves and wrap them up into rolls.
Arrange them in a pot tightly next to one another, press down with a plate on top, pour in water and 3-4 tbsp oil. Boil the sarma on a low stove until they absorb the water.
