Remove the stems from the vine leaves, rinse the leaves, place them into warm water and boil for 3-4 minutes. Put them into a strainer and let them strain.
Then, we make the minced pork: Add the olive oil into a non-stick pot, and when it’s hot, sauté the onions. Add the minced pork and stir until it becomes white and cooked. Add the tomato paste and stir it on the bottom of the pot so it releases its aromas. Add the tomatoes and cook for 4-5 minutes for the sauce to blend. Add the cinnamon, salt, pepper, mint and juice. Stir the filling and add the rice and parsley. Mix and set the filling aside to cool down.
Spread a vine leaf on a big glass plate, with the matt side on top. Add 1 tablespoon of the filling on the bottom side of the leaf, towards the stem. Fold once, and then tightly fold both sides towards the middle. Fold the whole leaf tightly. Repeat the whole process with the rest of the leaves. Add the stuffed leaves on the bottom of the pot and spread them. Add the olive oil, lemon juice and water. Add more stuffed leaves on top and cover with a plate. This will help the stuffed leaves to not open up. When the water boils, decrease the heat and cook for 30-40 minutes or until the stuffed vine leaves absorb all of the water. Serve with fresh lemon.