If using jarred grape leaves, remove from jar, place in a large bowl, and pour boiling water over them. Soak 10 minutes, drain, and rinse under cold water. If using fresh, blanch in batches in boiling water for 2-3 minutes until pliable. Trim stems off each leaf with kitchen scissors. Set aside any torn or small leaves for lining the pot.

Combine the rinsed raw rice, finely diced onion, olive oil, dill, parsley, mint, lemon juice, salt, pepper, and allspice (if using) in a large bowl. Mix thoroughly. The rice goes in raw — it will cook inside the grape leaf parcels as they braise.

Place a grape leaf flat on your work surface, vein-side up, stem end facing you. Place about 1 heaping teaspoon of filling near the stem end. Fold the bottom of the leaf up over the filling. Fold the two sides inward. Roll away from you, keeping the roll snug but not overly tight — the rice needs room to expand.

Line the bottom of a wide, heavy-bottomed pot with torn or extra grape leaves (or lemon slices). Arrange rolled dolmades seam-side down in the pot, packing them snugly in concentric circles. Build a second layer if needed.

Whisk together hot water, lemon juice, olive oil, and salt. Pour gently over the dolmades — liquid should come about three-quarters up the dolmades. Place an inverted heatproof plate directly on top of the dolmades. Cover pot with lid.

Bring to a gentle simmer over medium heat. Reduce heat to low and cook 45-50 minutes until rice is tender and grape leaves are soft and silky. Check after 30 minutes — if liquid has been absorbed, add a few tablespoons of hot water.

Remove pot from heat and let dolmades rest, covered, for 15-20 minutes. Carefully lift the plate and transfer dolmades to a serving platter. Drizzle with extra-virgin olive oil and a final squeeze of fresh lemon juice. Serve warm, at room temperature, or chilled.