Rinse the grape leaves thoroughly under cool water and separate them gently. Trim any thick stems.

In a large bowl, combine the rice, onion, parsley, dill, mint, 3 tablespoons olive oil, 2 tablespoons lemon juice, salt,and pepper.

Lay a leaf shiny-side down and vein-side up. Place 1-2 teaspoons of filling near the stem end.

Fold the stem end over the filling, fold in the sides, then roll snugly toward the tip, leaving slight slack for expansion. Set seam-side down.

Repeat with remaining leaves and filling.

Line the bottom of a wide pot with a few spare leaves. Pack the rolls tightly, seam-side down, in rows.

Pour the remaining olive oil, remaining lemon juice and water over the rolls until liquid reaches partway up the sides. Place a heatproof plate on top.

Bring to a simmer over medium heat, then reduce to low, cover and cook gently for 45-50 minutes, until the rice and leaves are tender.

Remove from heat and let rest, covered, for 20 minutes before serving.

Serve warm, at room temperature or chilled, with lemon wedges.