In a large frying pan, heat the olive oil (reserving 2 tablespoons for later use).

Sauté the onions with the salt until transparent.

Add the rice and the pepper and cook for about 10 minutes, stirring frequently.

Add the scallions, parsley, dill, juice of 1 lemon and 1/2 cup of the water.

Cook for about 10 minutes or until the liquid is absorbed.

Rinse the grape leaves very well; drain and separate very carefully, so they don’t tear apart.

Place the grape leaves shiny side down. Put about 1 tablespoon of the filling on each leaf near the base. Fold over starting at base, fold in the sides, then roll tightly toward the tip into a cigar shape.

Line the bottom of the kettle with several of the imperfect leaves to prevent sticking.

Arrange the rolls in the kettle side by side, in layers.

Add the reserved 2 tablespoons olive oil, 1 cup water and the juice of the remaining lemon.

Weigh down with a heat proof plate and leave simmer gently for about 25 minutes.

Add the remaining 1 cup water and simmer for about 25 more minutes.

Cover the rolls in the kettle, then refrigerate.

To serve, pile the stuffed grape leaves on serving plate and garnish with lemon slices. Serve at room temperature or warm with sour cream.