Steps
1. Rinse grape leaves gently and set aside.
2. In a skillet, heat olive oil over medium heat. Add chopped onions and sauté until soft.
3. Add pine nuts and toast lightly, then add rice and stir for 2 minutes.
4. Add 1/4 cup water, salt, and pepper. Cover and simmer on low heat until rice is partially cooked (about 10 minutes).
5. Remove from heat and mix in chopped parsley and mint. Let filling cool.
6. Place a grape leaf shiny side down, put about 1 tablespoon of filling near the stem end, fold sides, and roll tightly.
7. Repeat with remaining leaves and filling.
8. Arrange stuffed leaves seam side down in a pot, pack tightly.
9. Place a small plate on top to keep them from unraveling. Add enough water to cover.
10. Cover pot and simmer gently for 30 minutes.
11. Let cool, then serve chilled with a squeeze of lemon juice.