Rinse the jarred 1 jar grape leaves in brine about 40–50 leaves thoroughly under cold running water to remove excess brine. Carefully separate the leaves and lay them flat on a clean work surface. Trim any tough stems with kitchen shears. Set aside the largest, most intact leaves for rolling (you'll need about 35–40). Use torn or very small leaves to line the pot.

Heat 3 tablespoons of olive oil in a skillet over medium heat. Add the diced yellow onion finely diced and cook, stirring occasionally, until softened and translucent, about 5–7 minutes. Add the minced cloves garlic minced and cook for 1 more minute until fragrant. Remove from heat.

In a large mixing bowl, combine the uncooked 1 cup long-grain white rice uncooked, sautéed 1 yellow onion finely diced and 4 cloves garlic minced, ½ cup fresh flat-leaf parsley finely chopped, ½ cup fresh dill finely chopped, ¼ cup fresh mint finely chopped, 1 tsp lemon zest, 2 tablespoons of the lemon juice freshly squeezed, 1 tsp kosher salt, ½ tsp black pepper freshly ground, ¼ tsp ground allspice, and ¼ tsp ground cinnamon. Drizzle in 2 more tablespoons of olive oil and stir everything together until well combined. Taste and adjust seasoning — the filling should be bright and well-seasoned.

Lay one 1 jar grape leaves in brine about 40–50 leaves flat on your work surface, shiny side down, with the stem end facing you. Place about 1 heaping teaspoon of filling in the center of the leaf near the stem end (don't overfill — the rice will expand as it cooks). Fold the bottom of the leaf up over the filling, fold in the two sides like an envelope, then roll tightly away from you into a snug cylinder. Repeat with remaining leaves and filling.

Line the bottom of a large, heavy-bottomed pot with a single layer of lemons sliced into rounds slices and a few torn or leftover 1 jar grape leaves in brine about 40–50 leaves. This prevents the dolmades from scorching on the bottom.

Arrange the stuffed 1 jar grape leaves in brine about 40–50 leaves seam-side down in tight, snug layers in the pot. Pack them closely together so they hold their shape during cooking. Drizzle the remaining 3 tablespoons of olive oil and the remaining 2 tablespoons of lemon juice freshly squeezed evenly over the top.

Pour the 2 cups water or low-sodium chicken (or broth) over the dolmades — the liquid should just barely reach the top layer. Place a heavy, heat-safe plate directly on top of the dolmades to weigh them down and keep them from unrolling during cooking.

Bring to a boil over medium-high heat, then immediately reduce the heat to low. Cover the pot with a tight-fitting lid and simmer gently for 45–50 minutes, until the 1 cup long-grain white rice uncooked is fully cooked and the 1 jar grape leaves in brine about 40–50 leaves are very tender. Check halfway through — if the liquid has been absorbed and the rice isn't cooked yet, add a splash more 2 cups water or low-sodium chicken.

Remove the pot from heat and let the dolmades rest, covered, for 10–15 minutes. This helps them firm up and makes them easier to handle. Carefully remove the plate and transfer the dolmades to a serving platter using tongs. Serve warm or at room temperature with 1 cup tzatziki store-bought or homemade and 2 lemons sliced into rounds wedges on the side.