In a skillet, heat 2 tablespoons of olive oil over medium heat. Sauté the chopped onion until translucent. Add the rice and cook for 2-3 minutes, stirring frequently. Pour in the vegetable broth, bring to a boil, then reduce heat to low and cover. Cook until rice is tender and liquid is absorbed, about 15 minutes. Remove from heat and let cool. Stir in parsley, dill, lemon juice, salt, and pepper.

Stuff the Grape Leaves

Rinse the grape leaves in cold water and pat dry. Lay one leaf flat, vein side up, and place about a tablespoon of the rice filling near the stem end. Fold the sides over the filling and roll tightly from the stem end to the tip. Repeat until all filling is used.

Cook the Dolmades

In a large pot, arrange the stuffed grape leaves seam side down. Drizzle with the remaining olive oil and add enough water to cover them. Place a plate on top to keep them submerged. Bring to a simmer, cover, and cook for 30-40 minutes until the leaves are tender.

Making Tzatziki Sauce

Prepare the Tzatziki

In a bowl, combine Greek yogurt, grated cucumber, minced garlic, olive oil, lemon juice, salt, pepper, and dill. Mix until well combined. Refrigerate for at least 30 minutes to let the flavors meld.