Using a large sauté pan, add just ¼ cup of olive oil and place pan over medium heat. Add diced onion and lemon zest. Stir and cook for 6-7 minutes, or until onion turns translucent in color.

Add rice, stir and cook for 2 minutes, stirring constantly.

Add 1 cup of chicken stock, green onions, parsley, dill, salt and pepper. Stir and reduce heat to low. Simmer for 10-12 minutes, stirring often, until stock is fully absorbed and rice is almost fully cooked.

Transfer mixture into a bowl; let cool.

Meanwhile, place a large pot of water over high heat and bring to a boil.

Rinse the grape leaves in a large colander and then blanch leaves by placing them in the boiling water for 3-4 minutes.

Transfer grape leaves back into colander and immediately rinse with cold water. Pat leaves dry with a paper towel.

To assemble, place a grape leaf in your hand (shiny side down). Place about 1½ Tbsp of the rice filling near the stem end of the leaf. Fold the stem end over the filling, and then fold both sides towards the middle. Continue rolling leaf up until fully rolled, taking care not to rip the leaf. (Tip: Roll the leaf so that it is secure, but do not roll too tightly as the rice will expand when cooked later.)

Squeeze the entire roll gently to secure. Place rolled grape leaf seam-side down into the bottom of a 9”x13” glass baking dish. Repeat until all rice filling has been used.

Pour remaining ½ cup of olive oil, remaining ¼ cup chicken stock and lemon juice over the grape leaves. Fill the pan with water until the liquid almost covers the grape leaves.

Place a second baking dish on top of the grape leaves. Fill dish half full with water to weigh it down.

Bake grape leaves in 325°F oven for 30-40 minutes, or until tender.

Transfer grape leaves out of any remaining liquid onto a clean plate. Place in the refrigerator until chilled.

Garnish with sliced lemons before serving.