Cook rice according to the directions on the package.

In a large skillet, cook the lamb or beef over medium-high heat until browned, stirring to break it up into small pieces.

Remove meat from heat, drain off fat, and set aside.

In a large bowl, combine cooked rice, meat, scallions, currants, nuts, mint, salt, parsley, and olive oil.

Gently stir with a spoon.

Drain grape leaves in a colander, rinse thoroughly in cool running water, and drain on paper towels.

Use a sharp knife to cut stems off the leaves.

Place 1 tsp.

of the meat mixture on a grape leaf and fold as described on page 23.

Repeat until all the filling is used.

In a large saucepan, arrange the rolls in layers, seam-side down.

Sprinkle 1 tbsp.

of lemon juice over each layer.

Pour any remaining lemon juice, beef broth, and water over the dolmádes.

Place a heavy plate or baking dish on top to hold them in place while cooking.

Cover the saucepan and cook over low heat for 1 hour.

Remove from heat and allow to cool.

Carefully remove the plate and drain off all cooking liquid.