Steps
1. Rinse grape leaves under cold water and soak if preserved to remove excess salt.
2. In a skillet, heat olive oil and lightly sauté the chopped onion until soft.
3. Add pine nuts and toast lightly for 1-2 minutes.
4. Stir in the rice and cook for 2 minutes, coating with the oil.
5. Add 1/2 cup water, lemon juice, salt, and pepper; simmer until rice is half cooked (about 10 minutes).
6. Remove from heat and stir in chopped dill, parsley, and mint.
7. Lay a grape leaf flat, vein side up. Place a teaspoon of filling near the stem end.
8. Fold sides over filling and roll tightly into a small cylinder.
9. Repeat with remaining leaves and filling.
10. Place dolmades seam side down in a pot, packing them tightly.
11. Add enough water to cover dolmades halfway, place a plate on top to keep them submerged.
12. Simmer gently for 40 minutes until leaves are tender and rice is fully cooked.
13. Cool dolmades to room temperature, then refrigerate.
14. Serve cold with a drizzle of olive oil and lemon wedges.