Firstly, get a big dish to hold all the stuffing together. it is best to get a deep pyrex so you can mix the ingredients with your hands. Finely chop a big bunch of parsley (flat leaf), about 5-6 tomatoes and 2-3 onions. Add some crushed garlic (about 5-6 cloves but to taste), salt, black pepper, mixed spice. Oh and 2 cupes of long rain rice, thoroughly washed. Add some olive oil (I told you the quantities are a bit off). You dont want the mixture to be too wet as it will make stuffing it hard.
Now to the vineleaves. wash them very well. Soak them for about a minute in hot water and then squeeze the water out carefully without tearing them. At this stage it is best to get a big glass chopping board. Lay out a vineleaf, dull side up. Carefully cut out any stem left. Put a small amount of the rice mixture (be careful not to overstuff as they will open up during cooking) at the bottom of the vineleaf in a horizontal log, fold up sides and bottom and then roll up. Make them as tight as possible. Arrange in a pot that is large enough to fit all the vineleaves but not too large so the lid is close to the top layer of vineleaves. if this is too hard, it is common to put a plate over the top to keep in the moisture.
Make a sauce out of 2-3 tablespoons of tomato paste, the juice of about 2-3 lemons, hot water and some more oil. You want the sauce to be thin but bright red. Pour over vineleaves, the liquid should just come to the top layer of vineleaves. Bring the pot to the boil then reduce heat to a simmer and leave for about an hour, it shouldnt take more than an hour and a half, the best way to tell if it is done is to taste it and then you can change the seasoning.
Serve with raita (yoghurt, salt, mint and garlic) and a fresh salad.