Vegetarian Grape Leaves

1: Soak and wash jasmine rice and parboiled rice.

2: Mix the stuffing ingredients: rice, chopped parsley, tomatoes, green onion, salt, citric acid, olive oil, and pomegranate molasses.

3: Taste the mixture and adjust seasoning if necessary.

4: Stuff the grape leaves with the rice mixture and reserve the juices.

5: Layer the bottom of a pot with potatoes and carrots in a crisscross formation, then place the stuffed grape leaves on top.

6: Place a plate over the grape leaves and weigh it down with a heat-safe object.

7: In a separate container, mix 4 cups of water with 1 tablespoon of salt and 2 teaspoons of citric acid.

8: Pour the mixture over the grape leaves until covered by 1 inch of liquid.

9: Bring to a boil, then reduce heat and simmer for 45 minutes to 1 hour.

10: Allow the grape leaves to cool before straining the liquid and flipping them.

11: Serve chilled on a Mazza board.