Instructions: Place rice in medium saucepan and add 1 tablespoon salt and 4 cups water. Cover and bring to boil over medium-high heat. Reduce heat to low and simmer until tender, 15 to 20 minutes. Remove from heat and set aside.

Saute onions in oil in large skillet over medium heat until transparent, 12 to 15 minutes. Mix in with rice, add dill and dried mint, and cool to room temperature, 30 minutes.

Place grape leaves on work surface shiny-side down and stems pointing to bottom. Place tablespoonful of cooked rice mixture in center. Fold leaf over at both sides and roll from bottom to top, forming cigar shape. Continue until all rice mixture is used; youll have used about 1 1/2 pounds grape leaves.

Blanch remaining grape leaves in boiling water 1 minute, then strain. Line heavy pot with blanched grape leaves. This prevents stuffed leaves from sticking to pot.

Arrange layer of stuffed leaves seam-side down in circle in pot. Top with additional circular layers of stuffed leaves until all are in pot. Sprinkle with 1 teaspoon salt and cover with 4 cups water. Place layer of grape leaves on top to form seal, then place heavy plate on top of everything to hold stuffed leaves in place while they cook. Pour lemon juice on top.

Cover and bring to boil over medium high heat. Reduce heat to low and cook 1 hour. Cool in pot 1 hour, then remove plate. Refrigerate stuffed leaves at least 8 hours or preferably overnight.

To serve, remove from pot and place on platter. Drizzle with olive oil and garnish with mint leaves. Serve cold or at room temperate with lemon wedges on side, if desired.

This recipe yields about 60.

Yield: 60 stuffed leaves

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