Start by peeling 3 of the 4 onions, then make a cut to the center.

Bring some water to a boil in a pot, and let the onions boil for about 10 minutes.

Meanwhile, make the filling.

Add 1 onion, 2 spring onions, parsley, dill, garlic, tomatoes, and 2 tbsp of seasoning to a food processor.

Finely chop the vegetables, and add them to a bowl.

Now add the minced beef and rinsed short-grain rice.

Then add the rest of the seasonings, pomegranate syrup, and lemon juice.

Mix everything together, and the filling is ready.

Place the grape leaves in a bowl, pour boiling water over them.

Let them sit in the boiling water for a few minutes, and rinse with cold water.

The onions that have been boiled should be separated into layers.

Use the outer layers of the onions and place them at the bottom of the pot.

Then peel the potato, slice it, and place the slices on top of the onions.

Now fill the onions and grape leaves with the finished filling, close them, and place them tightly in the pot.

First the onions, then the grape leaves (see highlights on my Instagram profile).

Pour lemon juice and oil over them, and finally 3.5 dl of water mixed with tomato paste.

Boil on high heat for 15 minutes, then on low heat for an hour and a half.