Prepare the Filling:

Heat the olive oil in a large skillet over medium heat. Add the onion and garlic, cooking until soft and translucent.
Stir in the rice and cook for a few minutes until the grains are well-coated with oil and slightly toasted.
Add enough water to just cover the rice, reduce the heat to low, cover, and simmer until the water is absorbed and the rice is half-cooked, about 10-15 minutes.
Remove from heat. Stir in the fresh dill, mint, parsley, dried mint, lemon juice, and pine nuts if using. Season with salt and pepper. Let the mixture cool.

Prepare the Grape Leaves:

If using jarred grape leaves, rinse them under cold water to remove any brine and pat them dry. If using fresh, ensure they are blanched and cooled.

Wrap the Dolmades:

Place a grape leaf on a flat surface, shiny side down. Put about 1 tablespoon of the filling near the stem end of the leaf.
Fold the stem end over the filling, then fold both sides towards the center, and roll up tightly into a cylinder. Repeat with the remaining leaves and filling.

Cook the Dolmades:

Arrange the stuffed leaves closely together, seam side down, in a large pot. Drizzle with 1/2 cup olive oil and the juice of 2 lemons. Place an inverted plate on top of the dolmades to keep them from unwrapping during cooking.
Add enough water to just cover the dolmades, then bring to a simmer over low heat. Cover and cook for about 45-60 minutes until the rice filling is fully cooked.

Serve:

Let the dolmades cool in the liquid. Serve warm or at room temperature with lemon wedges and yogurt or tzatziki sauce if desired.