50-60 grape leaves, bottled or fresh (I used fresh)
If using fresh blanch leaves until they change color and are limp.
Remove and drain on paper towels.

1-1/2 C long grain rice
6 large onions, minced
1 C fresh parsley, chopped
1/2 C fresh dill, chopped
1/2 C pine nuts
2 Tbsp dried mint
1-1/2 Tsp salt
1/2 Tsp pepper
Juice of two lemons

Blanch fresh grape leaves
Heat 1/2 C olive oil, add onions and saute 5 min.
Stir in rice, dill, parsley, mint, pine nuts, salt and pepper.
Remove from heat, add lemon juice and let cool.

Add a single layer of un-stuffed grape leaves to line cooking pan. Stuff each leaf with about 1 Tsp of filling, roll and place seam side down in prepared pan with grape leaves. Stuff all leaves and arrange in pan in layers.

Add remaining 1/2 C of olive oil and enough water to cover. Add a heat proof plate over grape rolls to keep them together while cooking and add a cover to pot or pan. Simmer 45 min to an hour until rice is done.

Maybe be served hot, room temperature or cold.