Stuffed Vine Leaves

I'm still looking for the perfect recipe, but as I look, I find different ones that I still enjoy. This is 1 of them:

- 250g finely chopped minced lamb
- 1 onion, finely chopped
- 1 tomato finely chopped
- 1 cup parsley finely chopped (reserve stalks)
- 1 cup rice (uncooked)
- 5 tablespoons olive oil
- 1 teaspoon of each: black pepper, tumeric, ground ginger, cinnamon, salt
- 1 jar preserved vine leaves

Cooking liquid:  
- 1 cup hot water
- 1 tablespoon olive oil
- 1/2 tablespoon tomato paste
- 1/2 tablespoon spices as mentioned above

1. Mix the rice with the oil, then mix it with the lamb, tomato, onion, parsley and spices.

2. Rinse the brine off the leaves as good as you can.

3. Place 1 tablespoon of the stuffing near the bottom of the leaf. Fold the sides in, then roll the rest of the leaf as tightly as you can.

4. Put the reserved parsley stalks over the bottom of your pan. Lay your stuffed leaves on top of the stalks and pack them in tight.

5. Mix the cooking liquid together, then pour over your leaves. Bring to the boil, lower the heat and cover them. Simmer for 1 hour.