Soak Iranian rice in salted water for at least 6 hours, or other long grain rice for 2 hours.

Rinse the rice thoroughly until the water runs clear.

Boil 1 1/2 cups of water and add the drained rice.

Boil for 5 minutes, then drain and set aside.

Heat 4 tablespoons of olive oil in a skillet over medium heat.

Cook chopped onions until golden brown (8-10 minutes).

Add ground meat and cook until browned, breaking up any lumps.

Drain off excess fat.

Reduce heat to low and add the rice, scallions, parsley, dill, mint, lemon juice, turmeric, oregano, and salt to the skillet.

Cook for 3-4 minutes, stirring constantly.

Set aside off the heat.

Boil 2 quarts of water in a large pot.

Add the grape leaves and immediately turn off the heat.

Let the leaves soak for 1 minute, then drain and cool in cold water.

Spread the leaves on paper towels to dry.

Layer the bottom of a casserole dish with 10 grape leaves.

To stuff the remaining leaves, lay each leaf flat, dull side up.

Place a tablespoon of the stuffing in the center of each leaf.

Fold the stem end up, then fold in the sides.

Roll the leaf from the stem end into a compact cylinder.

Arrange the stuffed leaves seam-side down in layers in the casserole dish.

Sprinkle with the remaining 2 tablespoons of oil and 2 tablespoons of water.

Bring to a boil over high heat, then reduce heat to low.

Simmer tightly covered for 50 minutes.

Uncover and cool to room temperature before serving.

Garnish with lemon wedges.