1 c. rice, not cooked
4 c. chopped onions
1 c. olive oil
1/2 c. parsley, chopped fine
1 tbsp. chopped mint
1/2 c. dill, chopped
Juice of 1 lemon
Salt and pepper to taste
About 50 grape leaves, canned

Saute onions in olive oil for about 5 minutes. Add rice and cook 3 minutes. Add rest of the ingredients and mix well. This mixture is the filling.

Cut stem end from grape leaves. Spread a leaf on a plate wrong side up with stem end toward you. Put 1 teaspoon of filling near the stem end. Fold over the sides then start rolling up like a cigar. Place some broken leaves in the bottom of a kettle to prevent sarma from sticking or burning.

Arrange the rolled leaves side by side in pan. Continue until all filling is used. Could be several layers. Place a plate over the rolled leaves to keep in place. Add 3 cups water. Cover and cook for about 1-2 hours over low heat. Cool until cold. Do not remove until very cold or even the next day. All the water will be absorbed. Serve cold or room temperature.