1  jar grape leaves

1 large bunch parsley, chopped

4-5 medium onions, chopped (4 cups)

2 cups rice (Carolina)

1 cup canola oil

1/4 cup pomegranate syrup

juice of 2 lemons

2 T tomato paste

1/2 tsp black pepper, salt to taste

1-2 T dill, chopped

1/4 cup pine nuts

1/4 cup golden raisins

Add oil to deep pan.  Heat.  Add onions until softened.  Then add all remaining ingredients, with the rice coming last.  Taste test and allow to cool.  Line pot with broken or tough leaves.  Layer the rolled (stuffed) leaves onto those.  Cover with another layer of remaining leaves in a flat layer.  Cover with 1 and 1/2 cup boiling water mixed with 1/2 cup lemon juice.  Pour over leaves.  Bring to a boil then simmer 45 minutes – 1 hour.