This classic Middle Eastern mezze is easy to make and bursting with flavor.
In a small cup, place the saffron. Bruise the filaments with a spoon and pour 1 ¾ oz. boiling water on top.
Rinse grape leaves. Set aside.
In a bowl, mix the lamb, rice, chopped onion, salt, infused saffron, seven-spice blend, and water to make stuffing.
Stuff grape leaves with this mixture.
In a pan, brown the lamb bones in butter.
In a saucepan, put half the tomatoes in the bottom and place stuffed grape leaves on top.
Cover the grape leaves with the remaining tomatoes.
Cover the saucepan and cook over low heat for ½ hour.