Thoroughly wash and then finely chop the parsley, dill, mint, scallions/onion and garlic.
Sauté the garlic and onion in the olive oil about 2-3 minutes. Then add the fresh herbs and scallions. Sauté all together for another 2 minutes until all have softened.
Add the rice, salt and pepper, the juice from 1 lemon, and water. Sauté all together for about 3-5 minutes, until well incorporated and most of the water has been absorbed. Set aside to cool.
Carefully take the grape leaves out of the jar. Gently open up and rinse the brine from the grape leaves. Gently separate the grape leaves, laying them out on a plate or pan.
Preheat your oven to 425.
Set a large pot of water on your stove top to boil while you roll grape leaves.
Take a grape leaf and open it up. The vein of the grape leaf should be facing up to the ceiling (not facing your countertop). Take ONE teaspoon of rice filling for large leaves (size of your palm) and place towards the widest part of the grape leaf at the bottom. Begin to roll forward, gently tucking in the sides as you go. (Grape leaves will be rolled like little cigars with the ends tucked in).
Lay them into the pan, packed tightly against each other so they don't move. You can use a glass pyrex or steel oven-safe pan (shape doesn't matter), as long as it's fairly deep, at least 2 inches.
Once they're all packed on, drizzle a healthy dose of olive oil, add salt and pepper, and the juice from 1 lemon. Then pour BOILING water over your grape leaves until they are just covered.
Cover with aluminum foil and bake at 425 for 1 hour or until the water is almost completely gone and the rice is soft/cooked through. Best way to determine if it's cooked through is to try one! Uncover and place back in the oven for 5-10 minutes to get a little color.
Serve and enjoy! You can serve cold or warm. I like to serve with a fresh drizzle of olive oil and a fresh lemon wedge.