Lebanese Stuffed Grape Leaves (Warak Enab Bi Lahme)

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1. 1Step 1: If using fresh leaves, trim the stalks and blanch them in boiling hot water for five minutes, then drain. If using grape leaves from a jar, rinse them in cold water and drain.
2. 2Step 2: Wash the rice and soak it in water for about half an hour. Drain the rice and add it to a large mixing bowl.
3. 3Step 3: Add the minced meat, chopped tomatoes, parsley, mint, onion, seven spice, white and black pepper, salt, and oil to the bowl. Mix well and set aside.
4. 4Step 4: Prepare your work area with a large plate for rolling, the stuffing, a large tray, some white string, and a large cooking pot.
5. 5Step 5: Lay one grape leaf on the plate and place 1 tablespoon of stuffing in the middle. Tuck in the sides and roll up firmly and gently into a cigar shape.
6. 6Step 6: Adjust the stuffing amount depending on the size of the leaf. Stack the rolled grape leaves on the large tray.
7. 7Step 7: When you have rolled a good batch, take five or six pieces and tie them together with white string about 30cm long. Stack these little parcels gently in the large cooking pot.
8. 8Step 8: When all parcels are tied, pour the passata over them, add salt, regular olive oil, and the juice of 1 lemon. Top up with water if necessary so all parcels are covered.
9. 9Step 9: Bring to the boil, then reduce the heat to a low simmer.
10. 10Step 10: After half an hour of cooking, add the garlic, dried mint, and the juice of another lemon. Cover the pot with a lid.
11. 11Step 11: Simmer for another half an hour and taste the sauce to see if it needs any seasoning, salt, or lemon adjustment.
12. 12Step 12: Taste one grape leaf to ensure it is done before turning off the heat. The total cooking time should be around one hour and 20 minutes.
13. 13Step 13: Serve in a shallow bowl with some of the remaining tomato sauce.