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Combine bulgur, green onions, tomatoes, chopped dill, chopped
mint, 1/2 cup olive oil, 1 tablespoon lemon juice, cumin, 1 1/4
teaspoons salt, and 1 teaspoon freshly ground black pepper in
large bowl; toss. Let soak at room temperature at least 30
minutes and up to 1 hour.
Line bottom of large pot with 2 layers of grape leaves, covering
bottom completely; set aside.
Open 1 grape leaf and lay flat, veined side down, on work
surface (if leaf is small or broken, patch with 1 additional grape
leaf). Place 1 tablespoon bulgur filling atop center of leaf. Fold
stem end of leaf up over bulgur filling, then fold in sides of leaf
over filling and roll up leaf tightly, enclosing filling completely.
Place on baking sheet. Repeat with remaining grape leaves and
bulgur filling.
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Place filled grape leaves, seam side down, in bottom of grape-
leaf-lined pot, fitting snugly together and layering filled leaves
atop one another as needed. Pour enough water over filled grape
leaves to cover generously (about 6 cups), then pour 1/4 cup
lemon juice and 1/4 cup extra-virgin olive oil over. Place tart pan
bottom atop leaves in pot; top with heavy heatproof dish or plate
to weigh down. Bring liquid to simmer. Cover pot and reduce
heat to very low; continue to simmer until bulgur filling is tender,
45 to 55 minutes.
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