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Heat oil in large pot, add onions and cook about 5 minutes.
Add in pine nuts and continue cooking few more minutes.
Add salt and pepper, tomato & pepper paste.
Add rice and combine.
Add pomegranate molasses, lemon juice, & parsley.
Add 1 ½ cups water and cook until water is absorbed. Rice will still be crunchy.
Taste and adjust seasonings if necessary.
Empty mixture into big bowl to cool off.
Prepare work station for wrapping.
Lay grape leaf vein side up. Remove stem at base and add Tbsp of mixture.
Fold up bottoms of leaf, then sides, then roll. Continue until mixture is finished.
If you have extra filling, stuff some bell peppers. Save any torn leaves for lining your pot.
Next add sliced carrot sticks to the bottom of the pot, arrange stuffed leaves nicely on top.
Prepare mixture of 2 cups water, ¼ cup lemon juice, and tsp kosher salt. Stir together and pour on top of all the leaves.
Bring to a boil then place a heat safe dish on top of the leaves.
Cover with lid, lower heat and cook for an hour.
Turn off heat and let the pot sit for at least 30-40 minutes to absorb any remaining liquid.
Now you can attempt the infamous flip of the pot, or carefully remove your stuffed leaves and arrange in a platter.
Serve with lemon slices and enjoy!