First, bring a pot of water to a boil and add a little sugar to help keep the grape leaves a nice color.

Blanch the grape leaves for a few seconds, then remove them. Depending on the type of leaves (tender or tough), do not over-blanch—just until the color changes. Drain in a colander and set aside to cool.

Prepare the filling: Wash all the vegetables thoroughly, then finely chop them.

Place the chopped vegetables in a large bowl. Rinse the rice well and add it to the vegetables.

Add all the spices and salt. Adjust the amounts to your taste.

Mix the filling well. Start rolling the grape leaves in the traditional way for stuffed grape leaves.

Once all the leaves are rolled, line the bottom of a large pot with sliced carrots, potatoes, or some of the leftover grape leaves that were too tough or torn.

Arrange all the stuffed grape leaves neatly in the pot. Sprinkle with salt only. Place a large plate or a weight on top to keep them pressed down.

Add enough water to cover the grape leaves by about 3/4 inch (2 cm).

Bring to a boil over high heat, then reduce to medium for about 1 hour. Lower the heat to very low and let the grape leaves cook slowly. Cooking time can vary from 2 hours or more, depending on how tender the grape leaves are.

When you lower the heat, add the lemon juice and oil. This gives the grape leaves a shiny finish and keeps them tender. It's best to add these halfway through cooking rather than at the beginning.

Once the grape leaves are cooked, do not open the pot until they have completely cooled to prevent them from turning dark.

Transfer the grape leaves to a large serving platter and serve.

Notes: You can use this filling for stuffed mulberry leaves, zucchini, or eggplant with vegetables.

If using jarred grape leaves preserved in salt and vinegar, rinse them well to remove the brine so it doesn't affect the taste of the dish.

Grape leaves can darken if exposed to air while hot, so let them cool completely before opening the pot.

The amount of oil may seem like a lot, but dishes like this rely on oil—hence the name 'with oil.' Feel free to adjust the amount to your preference.