How to cook
Parboil the washed leaves for 1-2 minutes and allow to cool. Stew the finely chopped onion in oil along with the grated carrot and finely chopped mushrooms.
Add the rice and fry gently until it becomes as clear as glass. Then pour in one cup of water and boil until the rice absorbs the liquid. Shortly before removing from the heat, add the spices.
Roll up the leaves and arrange them in a pot. Press down with a dish, pour on a mixture of a little water beaten with the yogurt and boil over low heat for half an hour.