Steps
1. If using canned grape leaves, rinse them under cold water to remove excess brine. If using fresh leaves, blanch them in boiling water for 2-3 minutes until tender.
2. In a small pan, heat olive oil over medium heat and sauté the chopped onion until translucent.
3. Add the rice to the pan and toast for 1-2 minutes, stirring frequently.
4. Add the parsley, dill, lemon juice, salt, and pepper. Mix well and remove from heat.
5. Lay a grape leaf flat, stem side towards you. Place about 1 tablespoon of the rice mixture in the center.
6. Fold the sides over the filling and roll tightly from the bottom to the top, like a burrito. Repeat with the remaining leaves and filling.
7. Place the stuffed leaves seam-side down in a pot. Pour vegetable broth over them, cover, and simmer on low heat for about 30 minutes.
8. Let cool slightly before serving. Enjoy warm or at room temperature.