First, wash and soak the rice for at least 30 minutes. This helps the rice cook evenly and prevents it from becoming too sticky.
While the rice is soaking, chop the parsley, dice the tomatoes, and finely chop the onion and garlic. This will make the stuffing preparation quicker.
In a separate pot, bring water to a boil and cook the grape leaves for around 2 minutes, or until the color changes. This will soften them and make them easier to roll.
Once cooked, remove the grape leaves from the water and either rinse them under cold water or drop them into cold water to stop the cooking process.
In a bowl, mix together the salt, pepper, dried mint, 7 spice, lemon juice, olive oil, and pomegranate molasses. This will add a burst of flavor to the rice mixture.
In a large bowl, combine the soaked rice with the chopped vegetables and the prepared spice mix. Stir everything together until the rice and vegetables are well coated with the spices.
Place a grape leaf flat on a surface, and add a spoonful of the rice mixture in the center. Carefully fold in the sides and roll tightly to form a little bundle. Repeat with the rest of the grape leaves and rice mixture.
At the bottom of a large pot, arrange slices of potato and carrot. These will help prevent the stuffed grape leaves from sticking and give extra flavor to the dish.
Layer the stuffed grape leaves on top of the potatoes and carrots. Once all the rolls are in, add additional grape leaves on top to cover everything.
Pour the liquid for cooking—consisting of the liquid from the rice, water, olive oil, lemon juice, pomegranate molasses, and salt—over the stuffed grape leaves until they’re covered.
Cover the pot with a lid and simmer on low heat for about 60 minutes to 90 minutes or until the rice is fully cooked and the flavors are well absorbed.
Once cooked, let the stuffed grape leaves cool slightly before serving. These can be served warm or cold, making them a perfect appetizer for any occasion.