If using jarred grape leaves: drain and rinse under cool water to remove brine, then blanch in boiling water for 1 minute and transfer to bowl of cold water. If using fresh leaves: blanch whole leaves in boiling salted water for 1–2 minutes until tender. Pat leaves dry and trim any tough stems. Keep leaves stacked with vein-side up for easier rolling.

Filling

Prepare rice

Rinse rice in several changes of cold water until water runs clear. Drain well.

Heat 5 tbs olive oil in a medium sauté pan over medium heat. Add finely chopped onion and cook, stirring, until translucent (4–5 minutes). Add rinsed rice and stir for 2–3 minutes to coat and lightly toast the grains.

Stir in tomato paste and cook 1 minute. Add diced tomatoes, roasted chopped red pepper, pomegranate molasses, lemon juice, sugar, salt and pepper. Cook, stirring, for 2 minutes to combine flavors. Pour in 1 cup hot stock, bring just to a simmer, then remove from heat. The rice should be partially cooked (parboiled) — it will finish cooking in the wrapped leaves. Allow filling to cool to warm (10–15 minutes).

Once warm, fold in chopped parsley and chopped mint until evenly distributed. Taste and adjust seasoning with additional salt, pepper or lemon if desired.

Assembling & cooking

Select a grape leaf and place it vein side up on a work surface, stem end nearest you. Spoon about 1 to 1 1/2 tablespoons of filling (approximately 1 scant tbs — adjust to leaf size) near the stem, forming a small log about ¾ inch thick. Fold the bottom stem edge over the filling, fold both sides in, then roll tightly away from you until sealed. Repeat until all filling is used. You should get about 40 rolls (serving depends on size).

Line the bottom of a wide, heavy pot with lemon slices and a few spare whole grape leaves to prevent sticking. Arrange stuffed grape leaves seam-side down in tight concentric circles or rows in the pot. Pack them snugly — this prevents unrolling during cooking.

Drizzle 2 tbs olive oil over the arranged dolmas and pour enough hot water (or remaining stock) to come about 1/3 of the way up the leaves (approximately 1 to 1 1/2 cups), plus an extra tablespoon of lemon juice if you like a brighter flavor. Place a small plate upside down on top of the rolls to weigh them down and keep them submerged.

Bring liquid to a gentle simmer over medium heat, then reduce to low, cover tightly and cook for 35–45 minutes until rice is tender. Check once toward the end — if liquid is nearly gone but rice not done, add a few tablespoons more hot water and continue cooking.

Remove pot from heat and let cool to room temperature with the lid on (at least 20 minutes). This helps the dolmas set and stay sealed. Transfer to a serving platter, drizzle additional pomegranate molasses or olive oil to taste, and serve at room temperature or chilled with lemon wedges and plain yogurt if desired.