Dolmades

1. Rinse the grape leaves under cold water to remove any excess brine or salt. Place them in a bowl of warm water and let them soak for about 10 minutes to soften. Drain and set aside.
2. In a large mixing bowl, combine the rice, chopped dill, chopped parsley, chopped mint leaves, chopped onion, pine nuts (if using), olive oil, lemon juice, salt, and pepper. Mix well to ensure all the ingredients are evenly distributed.
3. To assemble the dolmades, lay a grape leaf flat on a clean surface, shiny side down and the stem end facing you. Place about a teaspoonful of the rice mixture near the stem end of the leaf.
4. Fold the sides of the leaf over the filling and roll it tightly, similar to rolling a burrito. Repeat this process with the remaining grape leaves and rice mixture.
5. Line the bottom of a large pot with any damaged or torn grape leaves to prevent the dolmades from sticking to the pot.
6. Arrange the rolled dolmades in the pot, seam side down, in a single layer. Stack the dolmades on top of each other if necessary, but avoid overcrowding the pot.
7. Pour enough water into the pot to cover the dolmades. Place a heatproof plate or lid on top of the dolmades to keep them submerged during cooking.
8. Bring the water to a boil, then reduce the heat to low and let the dolmades simmer for about 45 minutes to 1 hour, or until the rice is cooked and the grape leaves are tender.
9. Once cooked, remove the dolmades from the pot and let them cool slightly before serving.

Optional Sauce:

1. In a small bowl, combine Greek yogurt, olive oil, lemon juice, minced garlic, and salt. Mix well to make the sauce.
2. Serve the dolmades warm or at room temperature, drizzled with the optional sauce on top or on the side.