Epraxs / dolma stuffed grape leaves and onions

For the rice filling, combine washed jasmine rice, ground beef, diced large tomato, diced large onion, chopped garlic, parsley, pepper paste, tomato paste, olive oil, salt, chicken bouillon, dried mint, citric acid, black pepper, chili flakes, and cumin, and pomegranate molasses. Mix everything thoroughly. Stuff the grape leaves and onions with the mixture. Place the two large potatoes and frozen fava beans at the bottom of the pot. Arrange the stuffed grape leaves and onions on top. After everything is stuffed and rolled, put the pot on the stove on high heat. Add a plate on top to keep everything from moving when boiling. Add the 2 cups of boiling hot water over the epraxs (grape leaves). Cover the pot with the lid and cook on high heat for 30 minutes. Then, reduce the heat to really low and cook for another hour. Finally, flip the pot and enjoy your delicious epraxs.