Instructions:

Filling Prep: Sauté Onion until translucent. Add a little salt, pepper and sugar to taste. Cool.In a large bowl, place chopped parsley, diced roma tomatoes, seasonings, rice and sautéed onions. Mix good.

Grape Leave Prep: Drain the grape leaves and rinse under cold water really good. I then fill a large bowl with water and put the leaves in the fresh water to loosen more of the brine. Separate the leaves as best as you can.

The Assemby: To stuff and roll the grape leaves, lay a grape leaf flat on a cutting board, scoop out a heaping teaspoon of the rice mixture into the center of the grape leaf, and carefully fold in the sides and roll it like you would when making a wrap.

The trick is to roll it tightly enough so that it doesn't unravel while cooking, but not too tightly since the rice needs room to expand as it cooks.

Pot Prep: Slice potatoes and place them on the bottom of a heavy pot. Salt and pepper them. Place some extra grape leaves around the bottom of the pan and come up the sides slightly. Line the grape leaves around the pot and tight together. Squeeze fresh lemon over each completed layer.

Once complete, add the rest of the lemon juice and the chicken stock. Add enough liquid to cover the grape leaves by about 1/2 inch above.

Place a Plate over the grape leaves. This keeps the grape leaves down while cooking. Bring to a boil. Boil until most of the liquid is evaporated and the rice is cooked 25 -30 minutes. Do not let the pot run dry. Make sure to have enough liquid for the entire cooking process.

Remove from the heat, and let stand to cool for an additional 20 minutes.Sprinkle with fresh lemon and enjoy!* You can also freeze them in Ziploc bags! They freeze very well!