Rinse the vine leaves well under cold running water, then drain. Bring a saucepan of lightly salted water to the boil. Add the rice, lower the heat, cover and simmer for 10 to 12 minutes until almost cooked. Drain.
Heat 2 tbsp of the olive oil in a frying pan, add the onion and cook until soft. Stir in the pine nuts and cook until lightly browned, then add the raisins, mint, cinnamon, allspice and sumac, together with the salt and pepper to taste. Stir in the rice and mix well. Leave to cool
Line a saucepan with any damage and vine leaves. Trim the stalks from the remaining layers and lay them flat. Place a little filling on each fold the sides over and roll up each leave neatly. (Similar to spring rolls) place the dolmades side-by-side in the leaf lined pan so that they fit tightly. Make sure they are tight and they will hold together during cooking.
Mix 300 mL of water together with the lemon juice and tomato purée in a bowl. Add the remaining olive oil and pour over the dolmades and Place a heatproof plate on top to keep them in place
Mix 300 mL water with the lemon juice and the tomato purée in a bowl. Add the remaining olive oil pour over the dolmades and place a heatproof plate on the top to keep them in place.
Cover the pan and simmer the dolmades for 1 hour until all the liquid has been absorbed and the leaves are tender. Transfer to a platter and garnish with lemon slices and mint and serve hot or cold