Stuffed Grape Leaves

Ingredients:

• 1 jar grape leaves, about 50-60 leaves.
• 1 1/2 cups rice, Italian or calrose.
• 2 tomatoes, finely chopped.
• 1/2 cup parsley, finely chopped.
• 1/4 cup mint, finely chopped.
• 3 tbsp lemon juice.
• 2 tbsp olive oil.
• 1/2 tsp salt.
• 1 tsp mixed spices.(seven spice)
• 2 tomatoes, sliced in circles.
• 1 1/2 cup water.
• 2 tbsp lemon juice, extra.
• 1/2 tsp salt, extra.
  

Wash rice and soak in hot water for 30 minutes, drain.
In large bowl, combine rice, tomatoes, parsley, mint, lemon juice, oil, salt and mixed spice; set
aside.
Rinse grape leaves under cold water. In large pot of boiling water, blanch for 3 minutes. cool under cold water; drain. If there is a stem on the leaf; cut it off.
Place 1 grape leaf, shiny side down, on work surface. Place about 1 tbsp of the rice mixture on bottom of leaf, fold over sides and roll up,like a spring roll; but not very tight. Repeat with rest of grape leaves and rice mixture.
In a large pot, line bottom with any broken leafs, then; place tomato slices. Place rolls over the tomatoes. Add any liquid left from rice mixture to 1 1/2 cup of water, add lemon juice and salt, pour over rolls. Cover rolls with a heatproof plate. Cover with lid and bring to boil; reduce heat and simmer for about 1 hour.
convert to serving plate. serve warm or cold.