Squeeze out excess liquid from the grape leaves.

Saute the rice, onion, garlic, pine nuts, lemon zest, and salt in the olive oil over medium heat for about 5 minutes. (You can add raisins and currants now if you like) After removing from the heat, add the dill and mint.

Line the bottom and sides of a pot or saute pan with any leaves that have torn, or extras that you will not be using. Add some of the leftover dill and mint stems.

Start rolling the dolmades by laying a leaf down with the vein side up. Add a couple teaspoons of rice mixture near the stem, and roll from the stem up...about 1/2 way, then fold the sides in, then continue rolling up. Place in the pan seam down. Continue with all 30-40, packing them in around each other, and then another layer on top if your pan is smaller. top with remaining leaves and leftover dill and mint stems.

Barely cover the leaves with water and lemon juice. Weight down with a plate, bring to a boil over medium heat. Reduce heat and simmer until the rice is tender, about 1 hour.