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1
In a large saucepan over low heat, heat 1/4 cup oil.
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2
Add onions, scallions and salt, stirring occasionally, for 5 to 10 minutes.
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3
Add garlic and cook about 2 minutes more.
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4
Add rice and another 1/4 cup olive oil and stir to combine.
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5
Add raisins, pine nuts, mint, dill and parsley.
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6
Add 1 cup boiling water and simmer, covered, for about 5 minutes.
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7
Remove from heat and add juice of 1 lemon.
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8
Separate grapevine leaves and rinse under water to remove brine.
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9
Drain.
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10
Remove thick stems with a sharp knife.
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11
Place 1 tablespoon filling on underside of leaf, which should be facing up on your work surface.
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12
Starting at the base, roll over, fold in sides and continue to roll tightly toward the leaf point.
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13
Line a medium saucepan with a few heavy grapevine leaves.
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14
Place bed of parsley stalks over leaves.
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15
Arrange stuffed grape leaves, seam side down, in layers.
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16
Sprinkle with remaining 1/4 cup olive oil and remaining lemon juice.
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17
Weigh grape leaves down with heavy plate.
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18
Add boiling water so that it covers stuffed leaves.
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19
Bring water back to the boil, reduce heat to a simmer and cover saucepan.
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20
Simmer slowly for about an hour, until rice is tender.
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21
Simmer longer if necessary.
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22
Allow to cool to room temperature, remove from water mixture and chill.
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23
Serve cold with additional lemon wedges for sprinkling on at service.
