Rinse the rice in a strainer and soak it in hot water for 15 minutes.

In a mixing bowl, combine the ground beef, chopped onion, minced garlic, chopped parsley, chopped mint, paprika, salt, and black pepper. Mix well.

Drain the rice and add it to the meat mixture. Mix everything together until well combined.

Rinse the grape leaves and pat them dry with a paper towel.

Take one grape leaf at a time and place it on a flat surface, shiny side down. Cut off the stem.

Place a spoonful of the meat and rice mixture at the bottom of the leaf (where the stem was cut off).

Roll the leaf once, then fold in the sides, and continue rolling until you have a small packet.

Repeat this process with the remaining grape leaves and filling.

In a pot, combine the vegetable oil, water, and lemon slices. Place the stuffed grape leaves in the pot, arranging them in layers.

Cover the pot and cook on low heat for 45 minutes to 1 hour, or until the rice is cooked and the grape leaves are tender.