Gently separate grape leaves and place them in a large bowl. Pour boiling water over them to soften, then drain.
In a pan, saut onions and garlic in olive oil until softened.
In a mixing bowl, combine rice, toasted pine nuts, parsley, mint, dill, saut ed onions, garlic, cumin, coriander, salt, and pepper. Mix well.
Place a grape leaf, shiny side down, on a flat surface. Trim the stem if necessary.
Spoon a small amount of the rice mixture onto the center of the leaf, then fold the sides inward and roll it into a cigar shape.
Repeat until all the filling is used.
Arrange dolma in a single layer in a pot, seam side down. Drizzle with olive oil and lemon juice.
Add enough water to the pot to cover the dolma. Place a plate on top to keep them secure during cooking.
Simmer over low heat for about 45 minutes to 1 hour, or until the rice is tender.
Allow dolma to cool slightly before serving. Optionally, serve with a side of Greek yogurt.
