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1
Heat the 1/2 cup oil in a skillet.
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2
Add the onion and scallions and saute for about 5 minutes, until soft and transparent.
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3
Add the garlic and cook for a few minutes, then add the rice, dill, parsley, lemon juice, salt, pepper, and remaining 1/4 cup olive oil.
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4
Stir well, then add the hot water.
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5
Cover and simmer about 5 minutes.
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6
Remove from the heat and cool.
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7
Meanwhile, carefully remove the grapevine leaves from the jar, leaving the brine in the jar.
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8
Wash grapevine leaves thoroughly and drain, then with a sharp knife cut the heavy stems from the leaves.
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9
(If using fresh grapevine leaves use the same procedure, parboiling leaves for 5 minutes when not tender, then drain.)
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10
Line an enameled pan with a few heavy grapevine leaves and set aside.
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11
To stuff a grapevine leaf, put it on your working surface rough side up and stem end near you, and place a teaspoonful of the rice mixture near the stem end.
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12
Using both hands, fold the part of the leaf near you up and over the filling.
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13
Then fold the right side of the leaf over the filling, then the left side, and roll tightly and back away from you and toward the pointed end of leaf.
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14
Place the dolma, seam side down, in the prepared pan.
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15
Continue stuffing grapevine leaves until the mixture has been used.
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16
(If any grapevine leaves remain, replace in the reserved brine for future use.)
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17
Place an inverted plate on the dolmades, then add enough water to cover the dolmades (about 1 to 1-1/2 cups).
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18
Bring to a boil, then cover the pan, lower the heat, and simmer as slowly as possible for 1-1/4 hours, then taste one to see if the rice is tender, and continue cooking slowly if necessary.
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19
Cool, then chill.
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20
Serve cold, as an appetizer or as an entree.
