Soaked the grape leaves or an hour and squeeze.
In a large bowl mix all of the filling ingredients together.
Place liquid ingredients in a small saucepan and bring to simmer. Set aside until ready to use.
Using one grape leaf at a time, place it on your work surface, shiny side down. Trim and discard each grape leaf stem.
Add 1 tablespoon of the rice mixture to the middle of the grape leaf.
Fold the sides over the rice and roll the leaf into a small log shape, about the size of your thumb. Repeat with the remaining rice.
Line the bottom of a medium stock pot with torn grape leaves, then arrange the stuffed leaves in the pot.
When the dish is full, cover the stuffed leaves with several layers of flat grape leaves and pour in reserved stock liquid.
Place a small dish upside-down on top of grape leaves and cover and cook on medium heat for 30 minutes. Let rest for 15-20 minutes. before serving.