ورق عنب بالزيت 
Cooking Instructions
- 1
If using fresh grape leaves, boil them in water for 5 minutes, then drain and let cool. If using pickled leaves, rinse and drain.
- 2
To prepare the filling, mix the parsley, rice, tomatoes, green onions, oil, spices, a pinch of salt, and half of the lemon juice.
- 3
Stuff the grape leaves by placing some filling inside each leaf, folding in the sides, and rolling it up without pressing too hard.
- 4
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.
- 5
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.
- 6
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.
- 7
Cook over medium heat until there is no water visible on top.
- 8
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.
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