This is not a recipe to provide complete instruction on the Middle Eastern art of creating amazing Dolmas; instead, this is How To Make A Delicious and Wonderful Filling for about 150 grapeleaves. Cookbook Google can provide you with instructions for rolling the dolmas - I will just add to the great information online that you can use tender, young, wild grape leaves without blanching them first!
2 onions, diced small
2 tbsp. salt
1/4-1/2 cup olive oil
Sauté gently for about ten minutes. Add:
1 bunch scallions, minced
4 cloves garlic, minced
1 bunch parsley minced
1 packet mint, minced
1/2 bunch dill, minced
Generous groundings of pepper
Saute for about five minutes more, then turn off the heat. Add
3 c rice
2 lbs ground lamb or beef
1/2 cup dried currants
Use 3 jars of grape leaves to roll, or about 150 fresh leaves.
I use a deep half (hotel) pan, lined with any damaged or tiny leaves on the bottom to prevent scorching - there will be three layers of dolmas, about fifty per layer.
4 lemons, juiced, plus boiling water to cover; then layer more damaged/small leaves on top. Cover with parchment, then aluminum foil.
Bake at 350f (400f in our RV oven) for an hour and a half.