In a pot over medium heat, add a small amount of olive oil and the chopped onion. Sauté briefly.

Add the chopped tomatoes and chopped parsley. Stir to combine.

Add the rice (be sure to soak the rice in warm water for 30 minutes and rinse it before adding). Mix with the other ingredients.

Add 2 tablespoons pomegranate molasses, sumac, black pepper, and about 3 1/2 teaspoons salt. Add the juice of 2 lemons, 1/4 teaspoon ground coffee, and 1 cardamom pod (these last two are optional but add a unique flavor).

Let the mixture cook together for about 5 minutes.

Allow the mixture to cool, then start rolling the grape leaves. Place about 1 teaspoon or less of the rice mixture in each leaf and roll tightly.

After rolling all the grape leaves, arrange them neatly in a pot. Pour the remaining cup of olive oil over them, then add enough water to cover the grape leaves slightly. Add about 3 1/2 teaspoons salt. Cook over medium-low heat for about 1 hour, or until the grape leaves are tender and cooked through.

Do not cover the pot. You can place an empty plate on top of the grape leaves while cooking to keep them pressed down.

Once the grape leaves are cooked, add the juice of the remaining 2 lemons. Let the pot cool away from the heat.

For best flavor, refrigerate the grape leaves for 24 hours so they absorb all the tanginess. Enjoy!