Remove the preserved grape leaves from the jar and place them in a colander. Rinse under cool running water to remove excess brine. Gently separate leaves and set them out on a clean towel, vein-side up. Trim any tough stems so leaves lie flat.

Sauté onion

Heat 1 tablespoon olive oil in a small skillet over medium heat. Add the finely chopped onion and a pinch of salt, and sauté until translucent and soft, about 5–6 minutes. Remove from heat and let cool slightly.

Par-cook rice

In a small saucepan combine 0.5 cup long-grain rice and 0.75 cup warm water. Bring to a gentle simmer, cover, and cook over low heat for 8–10 minutes until rice is partially tender but not fully cooked (it should still have a slight bite). Remove from heat and let stand covered for 2 minutes, then fluff with a fork.

Mix filling

In a bowl combine the par-cooked rice, sautéed onion, 1 tablespoon olive oil, 1 tablespoon chopped dill, 1 tablespoon chopped parsley, 1 tablespoon lemon juice, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Mix gently to combine; adjust seasoning to taste. The filling should be moist but not soupy.

Cooking & Assembling

Portion filling

Lay one grape leaf flat, shiny side down and vein side up, with the stem end toward you. Place approximately 2 tablespoons of filling in the center, about 1–1.5 inches from the stem edge. (This quantity yields four modest rolls; adjust to use 4 leaves and reserve remaining leaves.)

Roll leaves

Fold the bottom stem edge up over the filling, fold both sides inward snugly, then roll away from you toward the tip to form a tight cylinder. Tuck in edges as you roll so the filling is enclosed. Repeat for 3 more leaves (total 4 finished rolls). Place each finished roll seam-side down.

Arrange in pot

Line the bottom of a small saucepan with the two lemon slices. Arrange the 4 stuffed grape leaves seam-side down in a single layer on top of the lemon. If using extra leaves, you can place them as a layer between rolls to prevent sticking.

Add liquid and weigh down

Pour 1 cup water gently over the rolls — enough to come almost to the top but not submerge them aggressively. Drizzle the remaining 1 tablespoon olive oil over the rolls. Cover the rolls with a small heatproof plate (upside down) to keep them from unfurling, then place the pot lid on.

Simmer gently

Bring the pot to a gentle simmer over medium heat, then reduce to low and cook covered for 25–30 minutes until rice is fully tender and flavors have melded. Check once quickly after 15 minutes to ensure liquid remains; add a splash more water if needed.

Rest and serve

Remove the pot from heat and let stand, covered, for 10 minutes. Carefully lift out the plate and transfer grape leaves to a serving plate. Serve warm or at room temperature with extra lemon wedges if desired. Makes four rolls; intended as an appetizer portion.