Ingredients: Long grain rice (steam in a pot on its own until slightly undercooked), yellow onion and garlic (sauté in a pan with mild extra virgin olive oil), fresh dill, fresh cilantro, fresh mint, fresh parsley. Combine rice with the cooked onions/garlic. Allow to cool, then add in herbs. Add salt and a splash of red wine vinegar (from Grenache grapes), and some lemon zest. Grape-vine leaves (available at supermarket), scoop rice mixture into a leaf and roll it up. Set each dolmade into a pot with a bed of leaves and some lemon slices. Squeeze lemon juice over dolmades. Pour more olive oil into pot. Keep plate over top of dolmades, pour in some water, and cook for 40 minutes.
The following video was a huge help! https://www.youtube.com/watch?v=2wLEzvXVKm4
The Looseleaf Cookbook 