Grape Leaves Stuffed with Rice, Tomatoes, and Pomegranate Molasses

The traditional Greek stuffed grape leaves are prepared in the spring, with fresh leaves picked from the garden or bought at the farmers’ market. We call them dolmades, adopting the Turkish word for “stuffed.” This recipe is adapted from the fragrant stuffed grape leaves chef Mohammad Antabli serves at Al Waha in London. If you can, prepare them a day before, as they taste so much better the next day. Instead of potatoes, you can cook beans at the bottom of the pan. With the same mix