Place each leaf on your non-dominant palm, stem side towards your wrist. In the middle of the leave place 2-3 Tbsp of the filling. Roll the leaf starting with the stem part and then press the sides into the roll to lock it rolled. Be careful not to tear the leaf (it happens if you overfill it). Place the roll in the pot. I like to place them vertically so tight that they can't open. Depending on the size of the pot, there will be 2 layers. You can also tie the rolls with food safe thread, dental floss (perhaps without mint, your choice) or reusable silicone ties.
Pour passata into the pot and add water until the liquid has covered the rolls. If you are using a pressure cooker, you don't need to cover them fully. Boil for 1 hour until the rice is cooked through, the leaves are tender, and the filling is compact. If using a pressure cooker, establish the working pressure and boil for 10-20 minutes depending on the working pressure.
Serve with mashed potatoes and the cooking liquid (reduced if needed) as a sauce.
If your passata is salt free and/or you use non-smoked seitan, add some salt, or soya sauce, or Vegeta, to taste.
Tip: try sarma with (pre-cooked) beans instead of tofu and seitan.
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