Prepare the Rice: Rinse the rice several times in warm water. Soak it in hot water for 30 minutes, then drain.

Prepare the Bones: In a pot, boil the bones with ½ can tomato paste and the chopped tomatoes for about 30 minutes. Set aside the broth — this will be part of your cooking liquid.

Make the Filling: In a large bowl, combine drained rice, ground beef, remaining ½ can tomato paste, melted butter/ghee, salt, seasoning salt, allspice, pepper, and lemon salt. Mix well until everything is evenly combined.

Roll the Grape Leaves: Lay out one grape leaf (vein side up). Place 1–2 tsp of filling in the center. Fold in the sides, then roll tightly into a cylinder (like a small cigar). Repeat until all filling is used.

Assemble the Pot: Line the bottom of a large pot with sliced potatoes (this prevents sticking and adds flavor). Layer the rolled grape leaves tightly on top of the potatoes. Season the top with a sprinkle of salt, pepper, seasoning salt, and lemon salt. Place a heavy plate over the grape leaves to keep them from unraveling during cooking.

Cook: Pour the broth from the bones and filling juices over the grape leaves. Add water until the liquid is about 1 inch above the grape leaves. Bring to a boil over high heat (about 15 minutes). Reduce to medium-low, cover, and simmer for 1 ½ hours.

Serve: Remove from heat and let rest 15 minutes before serving. Serve warm with yogurt or a fresh salad.