Leave the rice in warm water for 15 minutes, then wash and drain.
Pour 3 tbsp extra virgin olive oil to the saucepan and onions and saute them. Add the rice and stir about 5 minutes. Then add the tomatoes and tomato paste and stir them at medium-low heat.
Add dried mint, black pepper, cinnamon, allspice, salt, sugar and pine nuts in to the sauce pan. Add the warm 1 cup of hot water and stir them 5 minutes at medium-low heat.
If you are using fresh grape leaves; put them in boiling water and cook for 5 minutes until they become soft. Drain and remove the stems. If you are using preserved grape leaves, just remove the stems and wash them in a cold water to remove salty preserving mix on the leaves.
Place each leaf on a plate or cutting board. Shiny side of the leaf will remain at down. You can see how to place the fill to the leaves at side image. (Do not roll too tight or too lose).
Place the stuffed and rolled grape leaves side by side into saucepan. Place the lemon slices on the surface and add 2 cups of warm water.
Pour 2 cups of warm water and put a plate on top them to give some weight. Close the saucepan lid and cook at low heat for 45 minutes until the water is absorbed.
Let it cool and serve with lemon slices and yogurt.