Stuffed grape vine leaves in oil

Ingredients:

500 g, 16 oz, grape vine leaves
4 cups, 4 bunches, finely chopped fresh parsley
1/4 cup finely chopped fresh mint
1/2 cup short grain rice
1 kg, 32 oz, finely chopped tomatoes
1 teaspoon 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
3/4 cup lemon juice
1 teaspoon pomegranate thickened juice, optional
A dash of ground cinnamon
A dash of ground white pepper

Preparation:

Filling:

Rub onions with salt.
Mix rice with onion, mint, tomato and parsley.
Stir in 1/2 quantity of lemon juice, 1/2 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 1/2 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 1/2 cup lemon juice, pomegranate juice, filling 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.