Directions:

In a medium-size saucepan, heat ¼ cup of oil, then add onion and scallions; sauté for 2 to 3 minutes until soft. Add rice and stir for 1 minute. Add parsley, mint, pine nuts, 2 cups of water, and salt and pepper, stirring 2 or 3 times. Reduce heat to medium-low and simmer for 10 minutes, or until the liquid is absorbed. Remove from heat and allow rice mixture to cool. Rinse grape leaves with cold water, drain, and trim tough stems. Cover bottom of a medium saucepan with 5 large grape leaves. Take 2 teaspoon of rice mixture and place at the base of each leaf, then fold in the sides and roll up. Place rolls close together in layers in the saucepan. Sprinkle with salt and pepper, 1 tablespoon olive oil,lemon juice and add enough water to cover the rolls. Place a plate over rolls, cover, and cook over medium heat for 1 hour, or until the grape leaves are tender and all the water has evaporated. Remove from heat and allow to cool. Arrange on a large platter and garnish with lemon slices.

Serve with cucumber yogurt dip.

Serves 6