In a large bowl, combine the rice, chopped onion, dill, parsley, mint, pine nuts (if using), half of the lemon juice, and 2 tablespoons of olive oil. Mix thoroughly to evenly distribute the herbs and seasonings. This fragrant filling will infuse the grape leaves with traditional Mediterranean flavours.

On a clean work surface, lay a grape leaf with the veined side facing up. Place a small spoonful of the rice mixture near the stem end. Fold the sides over the filling, then roll tightly from the bottom up, creating a small cylindrical shape. Avoid overstuffing, as the rice will expand during cooking.

Repeat the rolling process with the remaining grape leaves and filling, placing each rolled dolma seam side down on a plate as you go. For best results, ensure each roll is snug but not too tight to prevent tearing.

In a wide pot or a deep skillet, drizzle a bit of olive oil and arrange a few grape leaves on the bottom (this prevents sticking). Place the rolled dolmades seam-side down in snug, even layers within the pot.

Once all the dolmades are arranged in the pot, pour the remaining lemon juice and olive oil over them. Add the broth, ensuring the dolmades are just covered with liquid. This will help the rice cook evenly and keep the grape leaves tender.

Place a heatproof plate on top of the dolmades to prevent them from unrolling during cooking. Cover the pot with a lid and bring the liquid to a gentle simmer over medium heat.

Reduce the heat to low and let the dolmades simmer for about 40-50 minutes, or until the rice is fully cooked and the grape leaves are tender. If needed, add a bit more broth during cooking to keep them submerged.

Carefully remove the dolmades from the pot and transfer to a serving plate. Serve warm or at room temperature, drizzled with a bit of extra olive oil and an additional squeeze of lemon juice for brightness. Pair with tzatziki or a side of Greek yogurt for added flavour.