Step 1

Rinse your grape leaves quickly with cold water.In a pot over medium-high add about 1 1/2 liter of water and 1 Tablespoon olive oil and bring to a boil.

Step 2

Divide grape leaves into 4 equal parts, add each part to the boiling water let it boil for 3-4 minutes then take it off the water in a colander then add the next batch.

Step 3

Let the grape leaves cool before handling.

Step 4

In a large pot over medium-high heat add the rest of olive oil .

Step 5

Saute onions until translucent, add tomato sauce and paste stirring them together.

Step 6

Add rice, spices and herbs cook for just two minutes. Turn heat off and set aside to cool down.

Step 7

Now the leaves should have cooled. Cut off the stems keeping them aside.

Step 8

Place one leaf smooth side down on a cutting board.

Step 9

Take about 1.5 teaspoon of the rice mixture and place at the broad end of the leaf.

Step 10

Fold both sides over the rice and roll tucking it nicely. Repeat with all leaves until they are done.

Step 11

Place the herb stems, if you have them, tomato slice or onion slices and the grape leaves stems at the bottom of a 4 quart deep pot.

Step 12

Arrange stuffed grape leaves in rows leaving no space in between.

Step 13

In a measuring cup add stock and warm up in the microwave for just 30 seconds. Add tomato paste, lemon juice and dissolve bouillon in the mixture.

Step 14

Pour the cooking liquids over, and place pot on medium-high.

Step 15

When it starts to bubble around the sides, reduce heat and place a flat plate over the grape leaves.

Step 16

Cover and let it simmer until fully cooked about 75 to 90 minutes on low flame.

Step 17

Check for doneness after an hour.

Step 18

When it is done, heat 2 Tablespoons of olive oil until very hot then pour over the grape leaves, cover and let it seep through the whole pot for 10 minutes.