If using fresh grape leaves, blanch them for 2-3 minutes in boiling salted water, then remove them with a slotted spoon into a bowl of cold water. Once all are blanched, drain them in a colander and use a sharp knife to remove the stems and any thick veins from the leaves.

If using brined, frozen, or canned grape leaves, remove them from the jar or bag, rinse them in a colander with cold water, and let them drain well.

In a bowl, mix 1/2 cup of olive oil with all the other ingredients except the lemon juice, and stir well!

Take each grape leaf, place it in your palm or on a cutting board (with the veins facing up and the shiny side down), put 1 tablespoon of filling in the center, fold the sides inwards, and roll it up tightly to form a dolma.

Pour the remaining olive oil and lemon juice into the pot, add lukewarm water until all are well covered, place a plate on top of the dolmas (to prevent them from unraveling during cooking), and cook over medium heat for about 45 to 60 minutes. Check if the rice is cooked and the leaves are tender, and when ready, remove them from the heat.