How to cook
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.