Around 30 grape leaves
2 cups rice
1 chopped onion
2 minced garlic cloves
2 chopped tomatoes
3 tbsp chopped parsley
3 tbsp chopped mint
1 tbsp chopped dill
3 tbsp chopped celery
3 chopped green onion
3 tbsp tomato paste
1 tsp salt
½ tsp black pepper
1 tsp paprika
½ tsp turmeric
4 tbsp olive oil
2 tbsp lemon juice
2 peeled and sliced potatoes
If using fresh grape leaves, boil water in a pot, turn off the heat and immerse the leaves in the boiled water for 5-10 minutes until soft but not cooked (when the leaves change from green to brown).
If using picked leaves just wash them.
Mix all ingredients except the oil, the lemon juice and half the salt.
Cover the bottom of the pot with the potato slices to protect the leaves from burning.
Lay one leaf on a working surface while the shiny surface down and the pointed end away from you.
Put a teaspoon full (more if needed) of the mix in the center of the leaf, fold over the sides and then start to roll the leaf with the mix forward and put it on top of the potato slices in the pot.
Repeat until you finish either the mix or the leaves.
Pour the oil, the salt and the lemon juice over the stuffed leaves.
Add water until the leaves are just about covered.
Bring to boil, lower heat and cook for 2 hours in low heat.