Dolmas (Stuffed Grape Leaves)

Stir in the rinsed rice, chopped dill, chopped mint, 2 tbsp of the lemon juice, salt, and pepper. Cook for 2 minutes to toast the rice slightly, then remove from heat.

Lay a grape leaf flat on a cutting board, shiny side down and stem end facing you (trim any thick stems). Place 1 heaping teaspoon of the rice mixture near the stem end.

Fold the bottom over the filling, fold the sides inward, and roll tightly toward the tip (like a tiny burrito). Repeat until the filling is used.

Line the bottom of a heavy pot with a few torn or imperfect grape leaves to prevent sticking. Pack the rolled dolmas tightly into the pot in snug layers.

Pour the remaining olive oil, remaining lemon juice, and the vegetable broth over the dolmas. Place an inverted heat-proof plate on top to keep them submerged. Simmer on low heat for 45-55 minutes until the rice is tender and the liquid is absorbed.