• First prepare your dolmeh stuffing (refer to the related video) 
• Clean grape leaves and stack in a pot.
• Add salt and water and bring to boil. Turn off the heat, drain and leave to cool.
• To wrap the dolmeh, carefully separate a couple of the leaves and overlap the edges.
• Now depending on the size of leaves, put some dolmeh stuffing in the middle and wrap the leaf tightly around the stuffing.
• Cover the bottom of the pot you want to cook the dolmeh in with 2 to 3 layers of grape leaves.
• Now arrange the dolmeh around the pot layer by layer.
• Add oil and mint sauce (nana dagh) on top and cover the dolmeh with another 2 to 3 layers of grape leaves.
• Dissolve sugar in vinegar and add to pot.
• Place a heavy plate or dish on top, cover and bring to boil gently on a low heat.
• Cook dolmeh gently on a low heat for 2 to 3 hours or until cooked.
• Serve the dolmeh hot or cold.
• Enjoy (nooshe jan). 

If you are using conserve or prepared leaves, make sure to boil and drain twice as they will be very salty.

Because this food contains sugar it will burn easily, so cook on a low heat.