How to cook
Soak the rice in cold water for half an hour and drain it well afterwards. Clean the onions and put them to boil in salted water. Once slightly softened, remove and cut them, along with the sprigs of green onions, parsley, dill and mint.
Put everything in a pot, add the rice, oil and 2-3 cups of water. Salt the mixture and let it stew over low heat until the liquid evaporates. Remove from the heat and season with paprika, black pepper and lemon juice.
Roll the mixture into vine leaves that have been scalded beforehand. Arrange the stuffed grape leaves tightly in 2 rows in a wide, shallow pan. Top up with water, enough to cover them, and bring to a boil over low heat.