Heat a little of the extra virgin olive oil in a pan and gently sauté the finely chopped onion until soft and translucent.
Add the rice, dill, mint and parsley. Season with salt and freshly ground black pepper and mix gently until the ingredients are evenly combined.
Lay each vine leaf flat with the smooth side facing down. Place a small spoonful of the rice filling near the base of the leaf, fold the sides inward and roll gently into a compact parcel.
Arrange the dolmades closely together in a saucepan, seam-side down. Add the lemon juice, remaining extra virgin olive oil and enough water to almost cover them.
Place a plate over the dolmades to keep them in position and simmer gently for approximately 30–35 minutes, until the rice is cooked and the vine leaves are tender.
For the lemon yogurt, combine the Greek yogurt with lemon zest, fresh lemon juice, chopped dill and a small drizzle of extra virgin olive oil.
Serve the dolmades warm or at room temperature with the cool lemon yogurt on the side.
