Addictive Greek Stuffed Grape Leaves (Dolma)

Rinse the grape leaves with cold water, then remove their stems and strain them off. If you're using fresh grape leaves you should also blanch them and let them cool off.
Rinse the rice under running water and drain it using a sieve.
Saute the onion in a frying pan and add the rice once the onion becomes translucent. Keep cooking for another minute or so.
Add the diced tomato, then season the mixture with salt, pepper and the spices, and pour a cup of hot water.
Let the rice cook over low heat and take the pan off the heat once the rice has absorbed all of the liquid.
Line the bottom of a pot with eight of the grape leaves. This will prevent the stuffed grape leaves from burning.
Place a grape leaf on top of a cutting board with its smooth part facing downwards and place a teaspoon of the rice mixture on top. Begin rolling the grape leaf and tuck both of its sides with your fingers. Repeat for the rest of the grape leaves. The stuffed grape leaf shouldn't be too tight since the rice will expand during cooking.
Assemble all of the stuffed grape leaves in the pot and press them down with a plate. Cover the stuffed grape leaves with hot water and cook under a closed lid for half an hour.
Heat two tablespoons of vegetable oil and stir in the paprika. Remove the plate and pour the vegetable oil over the stuffed grape leaves.
Let the stuffed grape leaves cool off and serve.