In a skillet, heat olive oil over medium heat. Add the chopped onion and sauté until translucent. Stir in the rice and cook for about 2 minutes. Add chopped parsley, dill, salt, pepper, and lemon juice. Mix well and remove from heat.

Stuff the Grape Leaves

Lay a grape leaf flat on a clean surface, vein side up. Place a tablespoon of the rice mixture at the base of the leaf. Fold in the sides and roll it up tightly. Repeat with the remaining leaves and filling.

Cook the Sarma

Place the stuffed grape leaves seam side down in a large pot. Add enough water to cover the rolls and a little extra lemon juice for flavor. Weigh them down with a plate to keep them submerged. Cover and simmer on low heat for about 45 minutes.

Serve

Allow the sarma to cool slightly before serving. Serve warm or at room temperature with yogurt on the side.