Rinse the Medium-Grain Rice under cold water until the water runs clear; drain well and set aside.
Finely chop one or two Onions. Heat a few tablespoons of Extra-Virgin Olive Oil in a skillet over medium heat and sauté the onions until soft and translucent.
Chop two ripe Tomatoes and add them to the skillet; cook until the tomato breaks down and the mixture is saucy. Stir in the drained rice and sauté briefly so the rice is coated and slightly toasted.
Remove the pan from the heat and fold in plenty of chopped Parsley, Dill and Mint. Season the filling to taste with Fine Salt, Ground Black Pepper, a pinch of Ground Allspice and a little Sugar; let the mixture cool until easy to handle.
Prepare the Grape Leaves in Brine: drain and rinse them well to remove excess brine, trim any thick stems, and briefly blanch in boiling water for 20–30 seconds if they seem stiff. Pat leaves dry and separate.
To assemble, place a leaf glossy side down with the stem end toward you. Spoon a small amount of the rice mixture near the stem (about a tablespoon-sized mound), fold in the sides and roll up tightly to form a neat cylinder. Repeat with remaining leaves and filling.
Line the bottom of a wide, heavy pot with a few reserved grape leaves and several slices of Lemon to prevent sticking. Arrange the rolled dolmas seam-side down in tight concentric layers in the pot.
Drizzle remaining Extra-Virgin Olive Oil over the stuffed leaves and pour a mixture of Lemon Juice and enough Water to come almost to the top of the rolls (but not cover them completely). Sprinkle a little extra Fine Salt if needed.
Place a small heatproof plate upside-down on top of the dolmas to keep them submerged, cover the pot, bring to a gentle simmer, and cook on low for about 40–50 minutes, until the rice is tender and fully cooked.
Allow the dolmas to cool in the pot to room temperature so the flavors meld. Serve them chilled or at room temperature, drizzled with extra olive oil and a squeeze more lemon if desired.
