Place one leaf smooth side down on a cutting board.
Take about 1.5 teaspoon of the rice mixture and place at the broad end of the leaf.
Fold both sides over the rice and roll tucking it nicely. Repeat with all leaves until they are done.
Place the herb stems, if you have them, tomato slice or onion slices and the grape leaves stems at the bottom of a 4 quart pot. (Note 6).
Arrange stuffed grape leaves in rows leaving no space in between.
In a measuring cup add stock and warm up in the microwave for just 30 seconds. Add tomato paste, lemon juice and dissolve bouillon in the mixture.
Pour the cooking liquids over, and place pot on medium-high.
When it starts to bubble around the sides, reduce heat and place a flat plate over the grape leaves. ( note7)
Cover and let it simmer until fully cooked about 75 to 90 minutes on low flame.
Check for doneness after an hour.
When it is done, heat 2 Tablespoons of ghee, butter or olive oil until very hot then pour over the grape leaves, cover and let it seep through the whole pot for 10 minutes. ( note 8)