Heat oil in a pot over medium heat. Add the onions and cook until softened. Add the blended tomatoes, cumin, black pepper, salt, and half a beef bouillon cube. Stir and cook until the mixture thickens.

Once the tomato mixture thickens, add the chopped parsley, dill, and cilantro. Stir in and add 1/2 teaspoon dried mint. Mix well.

Cover and transfer the mixture to a tray. Add the washed rice and mix together. Let it cool.

Take the boiled grape leaves. If a leaf is large, cut it in half lengthwise. When stuffing, place the rough side of the leaf facing in and add the filling.

In a pot, layer sliced onions and sliced tomatoes on the bottom to prevent sticking. Stuff the grape leaves, keeping them thin, and arrange them tightly in the pot.

After arranging, squeeze a whole lemon over the top. Pour the prepared seasoning mixture over the grape leaves. Place lemon slices on top. Cook over low heat, placing a heat diffuser or a layer of rice crust under the pot to prevent burning.