If using jarred grape leaves (50 leaves), rinse them thoroughly. If using fresh leaves, blanch them in boiling water (1 cup) for 2 minutes to soften.

Leaves are pliable and easy to handle

In a large pan, heat olive oil (¼ cups) over medium heat. Add the chopped onion (½ cups) and sauté until translucent.

Onions are soft and slightly golden

Add the rice, mint, dill, salt (1 tsp), and pepper to the pan. Stir well to combine.

Aromatic herbs fill the air

Pour in the lemon juice (¼ cups) and water (1 cup). Bring to a simmer, then reduce heat to low, cover, and cook for 15 minutes, or until the rice is tender and the liquid is absorbed.

Rice is fluffy and has absorbed all the liquid

Remove from heat and let the rice mixture cool slightly.

Lay a grape leaf flat on a clean surface, vein-side up. Place a small spoonful of the rice mixture in the center of the leaf.

Fold the sides of the leaf inward, then roll tightly from the bottom up, like a cigar.

Keep the roll tight to prevent the filling from escaping during cooking. • Dolma is tightly rolled and secure

Repeat with the remaining leaves and rice mixture.

Arrange the dolmades in a single layer in a pot. Pour 1/2 cup of water (1 cup) over them. Place a plate over the dolmades to keep them submerged during cooking.

Simmer over low heat for 30 minutes, or until the grape leaves (50 leaves) are tender.

Grape leaves are tender and slightly translucent • Aromatic steam rises from the pot

Let the dolmades cool slightly before serving. Serve at room temperature or chilled, garnished with lemon wedges and fresh herbs.