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NOTE: If you are using Iranian rice, start at least 6 hours ahead.
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Spread it on a clean surface and pick out and discard any dark or discoloured grains.
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Then wash it in a fine sieve or colander set under warm running water until the draining water runs clear.
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Finally place the rice in a large bowl or pot, add 1/4 cup of salt and enough cold water to cover it by about 1 inch and soak overnight, or for at least 6 hours.
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If you are using other long grain rice, wash it in the same way, but soak it in the salt water for about 2 hours then drain.
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Over high heat, bring 1 1/2 cups of water to a boil in a small saucepan.
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Pour in the rice in a slow, thin stream so the water does not stop boiling.
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Stir once or twice, boil briskly for 5 minutes, then drain in a sieve and set aside.
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In a heavy 10 to 12 inch skillet, heat 4 tablespoons of the olive oil over moderate heat until a light haze forms above it.
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Add the onions and, stirring frequently, cook for 8 to 10 minutes, or until they are soft and golden brown.
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Stir in the ground meat and, mashing it with a fork to break up any lumps, cook until all traces of pink disappear.
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Tip the pan and drain off the excess fat.
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Then reduce the heat to low, add the rice, scallions, parsley, dill, mint, lemon juice, turmeric, oregano and salt and, stirring constantly, cook for 3 or 4 minutes.
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Set aside, off the heat.
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Meanwhile, in a large pot bring 2 quarts of water to a boil over high heat.
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Drop in the grape leaves and immediately turn off the heat.
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Let the leaves soak for 1 minute, then pour off the hot water and plunge the leaves into a bowl or pan of cold water to cool them quickly.
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Gently separate the leaves and spread them on paper towels to drain.
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Layer the bottom of a heavy 2 to 3 quart casserole with 10 leaves.
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Stuff remaining 30 grapes leaves.
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Spread the grape leaf, dull side up, flat on a plate and place a tablespoon of the stuffing on the center of the leaf.
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Turn up the stem end of the leaf and then, one at a time, fold over each of the sides to enclose the stuffing completely.
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Starting again at the stem end, roll the grape leaf gently but firmly into a compact cylinder.
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The surfaces of the leaf will cling together sufficiently to hold the grape leaf in shape.
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Arrange the stuffed leaves, side by side and with the seam sides down, in layers in the casserole.
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Sprinkle them with the remaining 2 tablespoons of oil and the 2 tablespoons of cold water and bring to a boil over high heat.
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Then reduce the heat to low and simmer tightly covered for 50 minutes.
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Uncover and cool to room temperature.
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To serve, arrange the stuffed grape leaves attractively on a platter or individual plates and garnish with lemon wedges.
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To make 30 dolmehs Middle Eastern Cooking
