Source: Falafel Hut, Knoxville, Tennessee
1 cup rice
1 large onion, diced
2 bunches fresh parsley, chopped
6 tomatoes, diced
1/2 cup olive oil
1 tablespoon salt
1/2 tablespoon ground black pepper
1/2 tablespoon allspice
1/2 teaspoon crushed red pepper, optional
1 teaspoon dried mint
1 (16 ounce) jar grape leaves
1 tomato, sliced
Combine all ingredients except grape leaves and sliced tomato. Spread out 1 grape leaf and spoon 1 tablespoon of stuffing in center. Roll, closing ends. Layer in a pot lined with the reserved tomato slices. Pour juices from stuffing over layered grape leaves. Cook for 1-1/2 hours on LOW.