Prepare the Filling:

• In a skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and sauté until soft and translucent (about 5 minutes).
• Stir in the minced garlic and cook for an additional minute until fragrant.
• Add the rice and cook for another 2-3 minutes, stirring occasionally. The rice will slightly toast and absorb the flavors.
• Remove from heat and mix in the chopped parsley, dill, cinnamon, salt, and pepper. Allow the mixture to cool slightly.

Prepare the Grape Leaves:

• If using jarred grape leaves, rinse them thoroughly to remove excess brine and lay them flat on a clean surface. If using fresh leaves, blanch them in boiling water for about 1-2 minutes until soft, then drain and cool.

Stuff the Dolmades:

• Take a grape leaf, shiny side down. Place about 1 tablespoon of the rice mixture near the stem end of the leaf. Fold in the sides and roll up tightly from the stem end to the tip, creating a neat package. Repeat with the remaining leaves and filling.

Arrange in Pot:

• Place the stuffed dolmades seam side down in a large pot. Pack them closely together in layers. If desired, you can add a few whole grape leaves at the bottom to prevent sticking.

Cook the Dolmades:

• Pour the vegetable or chicken broth over the dolmades until just covered. Add the juice of 1 lemon and a pinch of salt.
• Place a plate on top of the dolmades to keep them submerged, then cover the pot with a lid.
• Bring to a gentle simmer over medium heat and cook for about 30-40 minutes, or until the rice is tender and the grape leaves are soft.

Cool and Serve:

• Once cooked, remove the pot from heat and let the dolmades cool for about 30 minutes. This helps them firm up and makes them easier to serve.
• Serve warm or at room temperature, drizzled with olive oil and additional lemon juice. They can also be accompanied by yogurt or tzatziki on the side.