Adiyaman-Style Red Lentil Stuffed Grape Leaves

If using fresh leaves, trim the stems and blanch them in boiling water for half a minute, until their color darkens; drain. If using jarred brined leaves, rinse them under running water and soak them in warm water, changing the water 2 times to remove excess salt. Taste the tip of one leaf to check the salt level.

Heat half the olive oil in a pot. Cook the finely chopped onion until translucent, then add the tomato paste and stir until its raw smell dissipates. Add the rinsed red lentils and water and bring to a boil. Reduce the heat and cook until the lentils have completely broken down. Stir in the fine bulgur, mint, red pepper flakes, cumin, and salt, then remove from the heat.

Lay a leaf vein-side up and put one 5 ml measure of filling near the base. Spread it into a strip with your finger. Fold in both sides and roll tightly from the base to the tip; unlike other stuffed leaves, these should not be rolled loosely because the filling does not expand as it cooks. Line the bottom of the pot with torn leaves and arrange the rolls in rows.

Mix the remaining olive oil, pomegranate molasses, and 200 ml hot water, then pour over the rolls; because the filling is already cooked, they do not need much water. Cover with an inverted plate, put the lid on the pot, and cook over low heat for 35 minutes. They are ready when the leaves darken and separate easily with a fork. Remove from the heat, let rest, and serve warm.