Drain the water completely from the soaked rice.
Now to this rice add chopped parsley, salt, onion, chopped mint, chilli powder, ¼ cup lemon juice and mix well.
Separate the grape leaves individually from the jar. Make sure not to break them. Take one grape leaf (remove any hard stems if any) and place shiny side down. Make sure the edges are flat and that the leaf veins are on the top.
Spoon about 1 tablespoon of the rice mixture in the center near the base of the leaf. Fold the top sides over to cover the filling. Next fold both sides inward lengthwise and then tightly roll leaf to make it look like a closed cigar/burrito. The rolled grape leaf is done. Repeat this procedure with the remaining leaves and the rice filling.
Take a medium sized pot and line the bottom with sliced carrots or potatoes. Make sure they are sliced flat and have the same height. This forms the base for placing the rolled stuffed grape leaves. Place the rolled grape leaves on the sliced carrots making sure they are compact and arrange the stuffed leaves in layers. Place a heavy plate on top to weight them down. Cover them with BOILING water to a little above the level of the plate. Bring to a boil, reduce heat, and simmer for as long as it takes the rice to cook. Cook for 45 minutes-1 hour on low heat. Check the water level often and add more as necessary. Now add 1/4 cup of olive oil and cook for 15 more minutes.
Once the rice inside is done, remove plate, top off with the remaining lemon and let them cool really well while still in the pot.