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1
Heat oil in large skillet.
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2
Add onion and saute until transparent but don't brown.
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3
Add meat, stirring to break into pieces.
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4
Add rice,dill,pine nuts, water and tomato paste; season to taste with pepper.
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5
Cook over medium heat until water is absorbed, about 10 minutes.
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6
Cover bottom of Dutch oven with layer of the smaller grape leaves and any that get torn in the process of rolling.
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7
Stuff remaining leaves by placing leaf shiny side down, on the palm of hand, with base of leaf toward wrist and tip of leaf toward middle finger.
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8
Put a spoonful of meat mixture in the center.
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9
Fold base of leaf over stuffing, then fold sides of leaf over (like an envelope), tucking edges in snugly.
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10
Arrange tip side down in pan.
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11
Add broth to within 1 inch of top layer; use any leftover leaves to cover top layer.
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12
Place plate upside down over top layer and press.
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13
Cover and cook over medium heat until rice is tender, about 30 minutes.
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14
Sprinkle with lemon juice and cook 5 minutes longer.
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15
Let cool to room temperature, or chill thoroughly.
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16
Garnish with lemon slices and serve.
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17
*The stuffed grape leaves can be prepared 2 to 3 days before serving and refrigerated or they may be frozen, If frozen, thaw overnight in the refrigerator, then add a little broth or water before gently reheating in a pan.
