Yalanchi Sarma

Heat oil in a heavy pot over medium flame. Add onions, chopped parsley and salt; cook, stirring often, until onions are tender, 10 to 15 minutes. Stir in green onions and dill; cook another minute or two to soften green onions, then stir in rice and heat through. Turn off heat and let mixture cool completely in the pot.

Drain the grape leaves and gently separate them. To prevent stuffed leaves from sticking to the pot when they cook, line the bottom of a clean heavy pot with several leaves (use any ripped or very small leaves for this). Working in batches, place grape leaves smooth side down on a work surface. Wrap 1 to 2 tablespoons of the rice mixture in each grape leaf: fold sides of leaf over rice then roll it up tightly from stem end to tip into a short cigar shape.

Layer stuffed leaves seam side down in prepared pot, packing them in tightly; add enough water to fully cover. Weight with a plate to hold stuffed leaves under the water. Cover pot tightly, bring to a simmer and cook 50 to 60 minutes.

Drain carefully then let stuffed leaves cool completely. Arrange them on a platter and sprinkle with lemon juice. Serve at room temperature or cover and chill before serving.