Dolmádes

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.