Vine leaves are steamed in 1 liter of boiling salted water, drained, and conserves water. Arrange tightly as overlap in greased with olive oil round cake with a hole (26 cm). Must cover the well walls and bottom of the form and go beyond the edges so that then can wrap filling them. In a large pan fry the finely chopped onion 1/2 cup olive oil, add the rice, nuts, stirring and when the rice becomes transparent poured raisins, pepper, green onion, stirring, put parsley (2-3 tbsp pay for the sauce), dill, mint and 2 cups water from the leaves. Reduce the heat and leave the filling to absorb the water. Finished filling poured into the form (you must fill it about 2/3), wrapping with vine leaves without tightness, pour 2/3 cup top olive oil and 2 more cups water from the leaves with lemon juice. Bake at 170-180C degrees, covered with aluminum foil. After removing from the oven as we let another half hour fthe covered with oil, then get out, sandwiching form a large plate or platter and turn. For the sauce fry flour in the remaining olive oil, remove from the fire and under vigorous stirring with wire pouring jet well mixed with a little water yogurt (or water and lemon juice), add salt and pepper if necessary more water in a thick sauce. Pour dolma with some of the sauce rasim fresh parsley, and serve the remaining sauce in a bowl.