Remove grape leaves from jar and spread out. 

Rinse out rice until starch is removed and water is clear. 

In a large mixing bowl add in all the ingredients for the stuffing and mix until well incorporated. 

In a medium size pot, place a layer of sliced carrots on the bottom. Begin by taking a single grape leaf, spreading it on a plate, place about a Tbsp. of the rice stuffing in the center and then tightly fold and roll the grape leaf the same way you would a burrito. Place in the pot on top of the carrot slices and begin packing in your stuffed grape leaves. 

Once done, place a glass plate on top of your packed doulma, pour in your water until you reach about an inch above the doulma, add your lemon (save the olive oil for when it’s done cooking). Set on high heat until boiling. Once boiling set to a simmer for 25-30 minutes. Check if one is cooked through. If so, turn off heat, discard at least half the excess water, drizzle the olive oil, allow to cool. Enjoy!