If you are using fresh grape leaves you’ll need to steam them before using. To do this just boil a pot of water and place the leaves in. Boil for 90 seconds and remove. Blanch in cold water.

If you are using pickled grape leaves there is no additional prep. Chop herbs finely

Mix rice, pine nuts, mint, dill, oil and spices in a bowl

Lay out one grape leaf and place about 1 Tablespoon of the rice mixture in the middle of the leaf. Fold each side and tuck the bottom in and roll tightly but not too tightly because they do need to expand.

Place seam side down in a baking pan. Repeat with all grape leaves or until you run out of rice.

Place a small plate inverted on top which will help keep them in place while they cook. Boil the broth and pour over the grape leaves until the top of the grape leaves is just covered.

Cover the pot with its lid and cook over medium heat for about 30 minutes or until the liquid has been absorbed.

Uncover, remove the plate {you are done with the plate} then pour juice of 2 lemons over the grape leaves. Cover again with the lid and cook on low heat for about 30 to 45 more minutes or until the grape leaves are fully cooked.