Cook the rice: Bring a pot of salted water to a boil. Add the rice, stir, and cook for 5 minutes. Drain well and transfer the rice to a large mixing bowl.

Sauté the onions: While the rice cooks, finely dice the onions. Sauté them in a pan over medium heat until softened but not browned. Add the cooked onions to the rice.

Add herbs and seasonings: Finely chop fresh mint and cilantro, then mix them into the rice and onion mixture.

Combine ingredients: Season the filling with salt, pepper, chopped cranberries (or barberries), and pine nuts, if desired. Mix thoroughly and set aside.

Rinse canned leaves: If using canned grape leaves, soak them in hot water for 5 minutes to remove excess brine and salt. Rinse thoroughly and pat dry.

Trim stems: Cut off any long stems for easier rolling.

Lay out the leaves: Place each leaf shiny side down on a clean surface, smoothing them out to prepare for filling and rolling.

Set up your workspace: Arrange the grape leaves, rice filling, and tools on a clean surface. For easy cleanup, cover your area with a plastic tablecloth or parchment paper.

Add the filling: Lay a grape leaf shiny side down. Place a spoonful of rice filling just below the stem cavity, shaping it into a small oblong mound.

Fold and roll:

Fold the bottom of the leaf over the filling and tuck it snugly.

Fold in the sides to enclose the filling.

Roll the leaf tightly into a cigar-shaped log, but avoid over-tightening as the rice will expand during cooking.

Line the pot: Cover the bottom of a cooking pot with unused grape leaves to prevent sticking.

Layer the tolma: Arrange the rolled tolmas in a circular pattern along the pot’s perimeter, spiraling inward.

Weigh them down: Place an inverted plate slightly smaller than the pot over the tolmas to keep them in place.

Add water: Pour enough water to just reach the edges of the plate.

Cook: Bring the pot to a boil, then reduce the heat to low. Cover and simmer for 30–40 minutes, or until the tolmas are tender.