Peel the potato and slice it into rounds. Coat the bottom of the baking dish with Mazola oil and layer the potato slices.

Place the grape leaves in the baking dish over the potato slices, leaving the edges of the leaves hanging over the sides so they can be folded over later.

In a pot over heat, cook the onions until they soften. Add the tomatoes and stir, then add the rice that has been soaked in hot water. After the rice, add the parsley and mint, stir, and season with salt and a dash of pomegranate molasses.

Turn off the heat and place the mixture on top of the grape leaves.

Fold the grape leaves over the filling to seal it.

Dissolve the bouillon cube in 1 cup of hot water, then add pomegranate molasses and tomato paste.

Pour the liquid over the stuffed grape leaves, ensuring it covers the entire dish evenly.