Heat oil in large frying pan. Add onion and sauté until translucent. Add meat, stirring to break into pieces. Add rice, dill, pine nuts, water and tomato paste. Season to taste with pepper, and salt, if
necessary. Cook over medium heat until water is absorbed, about 10 minutes. Add finely chopped lemon zest here if you use it. Cover bottom of Dutch oven with layer of grape leaves. Stuff
remaining leaves. To do this, place leaf, shiny side down, on palm of hand, with base of leaf toward writs and tip toward middle finger. Put a spoonful of meat mixture in center. Fold base over stuffing,
then fold sides of leaf over like an envelope, tucking edges in snugly. Roll up and tuck tip of leaf beneath to prevent unrolling. Arrange tip side down in pan. Add broth to within 1 inch of top layer. Use any leftover leaves to cover top layer. Place a heavy, heat-proof plate upside down over top
leaves and press down. Cover pan and cook over medium heat until rice is tender, about 30 minutes. Sprinkle with lemon juice and cook 5 minutes longer. Let cool to room temperature, or chill thoroughly.
To serve, place stuffed leaves in a spiral on a large place, tucking lemon slices here and there attractively. This is a delicious appetizer, or may be served as a main dish with
artichokes, a green salad, crusty French or Italian bread, and a
fruity wine.
Makes 4 to 5 dozen leaves.