Azerbaijani-Style Dolmas (Stuffed Grape Leaves)

Place the leaves in two quarts of cold water and bring to a boil. Boil the leaves for 10 minutes and drain. Allow to cool.

Mix together beef, onions, rice, cilantro, salt, and pepper.

Line the bottom of a Dutch oven with a layer of grape leaves.

With the remaining leaves, unfold each leaf carefully and place approximately 1 tablespoon of the meat mixture into the center. Wrap the edges of the leaf around the filling, forming a tight, square package.

Place meat packages tightly side by side in the pot. If you have more than will fit in a single layer, place the extras on top of the first layer starting in the center of the pot and working outward. Place the cold butter on top.

Weigh the dolmas down with a couple of heavy plates placed upside-down (or a plate and a bowl) to prevent them from floating to the surface and unwrapping during the cooking.

Add enough beef stock or water to the pot to cover the dolmas by approximately 2 inches.

Cover the pot and bring to a simmer. Simmer for about two hours, or until the grape leaves and the filling are very tender.

When the dolmas are nearly finished cooking, mix the yogurt and garlic in a bowl. Set aside.

Serve the dolmas hot, pouring a little of the cooking liquid and yogurt-garlic sauce over individual portions. Serve with plenty of crusty bread to soak up the flavorful juices.