Drain the rice.

In a deep bowl, mix all the stuffing ingredients together.

Place the vine leaves in a pot filled with boiling water for 1 min. Remove from hot water and place under cold water. Strain well and set aside.

Take one vine leaf and spread it on a flat surface. Place 1 teaspoon of the stuffing in the middle forming a straight line. Fold the sides inwards first and roll to wrap. Make sure the stuffing is completely covered and the vine leaf is tightly wrapped. Repeat same procedure with the other vine leaves.

In a cooking pot, pour 1 tablespoon of olive oil and place the potato slices next to each other at the bottom of the pot. Arrange the vine leaves on top next to each other in layers.

Cover the vine wrapped leaves with water; up to 2 cm above the top layer. Put on high heat until the water starts boiling. Reduce the heat and add a little salt.

Place a small plate, face inwards, over the wrapped leaves to weigh them down while cooking.

Cover the pot and cook on medium heat for 1 hr 30 min or until the leaves are soft and the stuffing is cooked. Remove the dish and leave the vine leave wraps to cool in the pot.

To serve, place a serving dish, facing inwards, over the pot. Turn over the pot upside down, holding tightly the dish under it. Let the content drop on the serving dish and remove slowly the pot.

Serve cold.