Chop the parsley and mint. Add the rice, lemon juice to taste, and a pinch of salt. Mix well.

Stuff the grape leaves with the mixture. Place sliced onion, potato, and carrot at the bottom of a pot. Sprinkle with a small pinch of cinnamon.

Arrange the stuffed grape leaves on top. Pour some of the filling mixture’s liquid, along with water, salt, and lemon juice to taste, depending on how tangy you like it.

Cook over low heat until done. Drain any excess liquid, then carefully invert onto a serving dish.