Wash and soak the rice for 30 minutes.

Dip the leaves in hot water for one minute. Place the leaves on paper towel to remove excess water.

If the leaves are thick then add the leaves to a boiling water, let the leaves boil for three minutes.

In a bowl, add all the ingredients and let it set for 10 minutes.

Strain the mixture and keep the liquid aside to use later.

Place the leaves on a working surface. Let the rough side of the leaf face you. Cut the stem if there is any.

Depending on the size of the leaf, place 1 teaspoon of filling in the area above the stem. If the leaf is big you can place up to 1 full tablespoon.

Fold the lower right section of the leaf over the filling, do the same to the left section.

Fold the right section toward the center, do the same to the left section. Roll the leaf firmly toward the top.

Cover the bottom of the pan with thick slices of potatoes. Place the stuffed leaves on top of the potatoes seam side down. Distribute the garlic cloves on top the stuffed grape leaves.

When done, place a heat resistance plate that’s smaller than the pan on top of the leaves. Pour the liquid strained from the filling previously on the leaves. If the liquid doesn’t cover the plate then, pour enough room temperature water (make sure to season the water with salt) until the plate is covered with water.

Cover the pan and let it come to a boil. Let the mixture boil for 25 minutes. Reduce heat to the lowest and cook for two hours. Check every few minutes and if it needs more water add some but this time without seasoning it with salt.

Let the stuffed leaves cool completely before removing from the pan, if you removed the stuffed leaves while hot, it might break.

Place the stuffed leaves in an airtight container and store in the fridge.