Stuffed Grape Leaves (Dolmathes)

Preheat your oven to a medium-hot temperature of 375 degrees Fahrenheit (or 190 degrees Celsius).

In a large cooking vessel, warm 2 tablespoons of oil over an average heat level. Sauté sliced onions in the oil until they become soft and translucent, stirring occasionally. Introduce cooked rice into the pan and cook until it develops a light golden color. Gradually add 3 1/2 cups of water and half of the lemon juice, stirring well. Lower the heat, cover the pan, and let it simmer until all the liquid has been absorbed by the rice and it becomes tender. This process should take approximately 20 minutes. Stir in chopped fresh dill, parsley, and pine nuts before removing the pan from the heat source.

Carefully remove the stems from grape leaves and place a small amount of the rice mixture in the center of each leaf. Fold the sides of the leaf inward and roll it tightly to form a compact package. Place each dolmama seam-side down in a baking dish and cover it with the remaining olive oil, lemon juice, and enough water to cover half of the dolmamas.

Cover the baking dish with aluminum foil and bake the dolmamas in the preheated oven for 45 minutes.