Filling: Place the rice and water in a small saucepan. Bring to a boil. Reduce heat and simmer 7 to 10 minutes, until the water is absorbed. Transfer to a large bowl and let it cool slightly. Mix in meat, salt, pepper and Baharat MIDDLE EASTERN BLEND. Roll Grape Leaves: Drain water from the jar of grape leaves and carefully remove leaves. Unroll each stack of leaves and cut off stems. Rinse under running warm water. Drain in a colander. Set aside 3 or 4 leaves to line the bottom of the pan. Lay several leaves on the table side by side, with the smooth, shiny side down and stem end facing you. Place 2 tsp filling on each leaf 1 inch down from the stem end. Press the rice mixture to about 1 1/2 inches long. Working from the stem end, fold leaf up and over filling, then fold the sides in and roll up. Continue filling and rolling the rest of the leaves. Line the bottom of a medium saucepan with the reserved grape leaves. Place rolled grape leaves snugly side-by-side in the pot, seam side down, layer upon layer. Drizzle melted butter on top of the rolled grape leaves. Place an inverted plate on top of the grape leaves to hold them down while cooking. Add water just to the top of the leaves. Bring to a boil. Reduce heat and simmer, covered, for 30 minutes. Remove lid and plate and pour lemon juice on top. Replace plate, raise heat to a slow boil and continue cooking, uncovered, until most of the liquid is evaporated, about 10 minutes. In the Middle East, stuffed grape leaves are traditionally served with plain yogurt or Tsatsiki. In Greece, they are cooked with less lemon juice and served with Avgolemono Sauce.  NOTES: When using fresh grape leaves, blanch them first. Add a little salt to the pot while blanching. Also, increase the lemon juice to 1/3 cup. Cooked Dolmades freeze well and can be reheated in a steamer or microwave.