If using fresh grape leaves, boil them in water for 5 minutes, then drain and let cool. If using pickled leaves, rinse and drain.

To prepare the filling, mix the parsley, rice, tomatoes, green onions, oil, spices, a pinch of salt, and half of the lemon juice.

Stuff the grape leaves by placing some filling inside each leaf, folding in the sides, and rolling it up without pressing too hard.

Place the potato slices at the bottom of the pot, then the carrot slices, and arrange the stuffed grape leaves in a circular pattern, with one end of each leaf touching the side of the pot and the other towards the center.

Place a heatproof plate upside down on top and press down slightly, then place a pot filled with water on top to keep it from moving during cooking.

Add water to the pot until it slightly covers the grape leaves, then add a little salt, the remaining lemon juice, and any leftover filling broth.

Cook over medium heat until there is no water visible on top.

To serve, invert the pot onto a serving platter after removing the plate and pot, so the potatoes are on top. It is best served cold.