Make the rice: In a medium skillet, heat the olive oil over medium heat. Add the onion and garlic and cook until softened. 3 to 4 minutes. Add rice, raisins, salt, cinnamon and pepper, and cook to toast the rice slightly, 2 minutes. Add the water and cook, stirring occasionally until the rice is par cooked, 7 minutes. Transfer to a bowl to cool. Makes about 3 cups.

Lay out the grape leaves on a cutting board, vein side up. Working in batches, lay out 1 tablespoon of the rice in the bottom third of the grape leaf, spreading into a 3½-inch line. Fold the right and left sides of the grape leaf to meet the ends of the line of rice, then tightly roll up the leaf from the bottom up, making a tight package.

In a medium pot or Dutch oven, layer the lemon slices in the bottom, followed by the tomato slices and garlic. Arrange the stuffed grape leaves in a concentric circle. Place the next layer perpendicular to the first to make taking them out easier.

 In a small bowl, stir together the remaining ingredients and pour over the grape leaves. Place a small ceramic plate just smaller than the pot on top of the grape leaves and cover the pot with a lid. (The plate helps keep the grape leaves moist and the rice steam evenly while keeping the grape leaves tightly rolled, alternatively, you could cut a sheet of parchment paper and lay over the grape leaves while they cook.)

Cook over medium heat for 20 minutes. Using oven mitts or a kitchen towel, pick up the pot and lightly swirl to distribute the liquid. Reduce the heat to medium-low and continue to cook for additional 20 minutes, until the rice is cooked through and grape leaves are soft. Serve warm or let cool completely and serve at room temperature.