Soak the rice.

Meanwhile, finely chop the green and yellow onions, tomatoes, parsley, and walnuts. Set them all in a large bowl and mix together.

Now, add the 7 spices, coriander powder, garlic powder, onion powder, ground cardamom, black pepper, turmeric, salt, pomegranate molasses, lemon juice, and olive oil. Mix well.

Then, add to the washed and drained rice and combine well.

Use good quality grape leaves. I like to use Al Afia. Rinse well before using them. Don’t forget to cut the stem end of the grape leaves.

On a large plate, cutting board, or any work surface you prefer, set each warak enab with a shiny side up. Add around 1 teaspoon of stuffing. Fold the edges into the center and roll grape leaves.

Slice the tomatoes and set a layer at the bottom of the pot. Then, add a second layer of sliced potatoes and garlic. Add the layers of grape leaves, ensuring they're tightly packed.

Once all are layered, add a heavy plate on top to keep them from moving around. Add hot water to your pot. There should be enough water to slightly cover the inverted plate on top.

You can add a little bit of pomegranate molasses on top and bullion powder to the hot water if desired.

Cook on and boil on high for 10 minutes, then cover and let it simmer on low for 2-2.5 hours.

You can also pressure cook on manual high for 35 minutes. If there is excess cooking liquid when it's finished cooking, discard it before serving.

Serve with lemon wedges and enjoy!