Leslie March Place grape leaves in a flat bowl. Pour boiling water over and drain. Saut onion in 2 tablespoons olive oil until soft, add parsley, rice, nuts,dill, raisins and lemon peel. Saut 3-4 minutes, until nuts are brown. Cover, reduce heat, simmer until liquid is absorbed, 12-15 minutes.
Place leaves on flat surface, vein side up.
Fill with about 1 tablespoons filling and roll up, tucking ends in. Place stuffed grape leaves in deep kettle or dutch oven, seam side down. After first layer, pour half of broth mixture over leaves, add rest of leaves and rest of broth mixture. Bring to boil over medium heat, cover, reduce heat and simmer 45 minutes. I like these best at room temperature, but they can also be served hot or cold.