Ingredients

• 500 g (16 oz) grape vine leaves
• 4 cups (4 bunches) finely chopped fresh parsley
• ¼ cup finely chopped fresh mint
• ½ cup short grain rice
• 1 kg (32 oz) finely chopped tomatoes
• 1 tspn salt
• a dash of allspice
• 1 cup olive oil and vegetable oil mixture
• 2 medium onions, finely chopped
• 3 cups water
• 2 medium potatoes, peeled and sliced into rounds
• ¾ cup lemon juice
• 1 tspn pomegranate thickened juice (optional)
• a dash of ground cinnamon
• a dash of ground white pepper 

• Rub onions with salt.
• Mix rice with onion, mint, tomato and parsley.
• Stir in ½ quantity of lemon juice, ½ quantity of olive oil, salt, and spices.
• Snip off vine leaves stems if necessary.
• Rinse in cold water and blanch in boiling water for 2 minutes in 3 or 4 lots.
• Remove with slotted spoon and place in cold water.
• Place a vine leaf shiny side down on work surface.
• Place about a tbls of stuffing near stem end.
• Fold end and sides over stuffing and roll up firmly.
• Repeat the same process with remaining leaves.
• Place ½ cup oil in a heavy pan line base of the heavy pan with potato rounds and pack vine leaves rolls close together in layers.
• Invert a heavy plate on top to keep rolls in shape during cooking.
• Add ½ cup lemon juice , pomegranate juice, fillings stock and 3 cups water.
• Cover, bring to a boil over moderate heat.
• Reduce heat and let simmer for one hour or until tender.
• Serve cold, garnished with potato slices.