Steps:

Rinse the grape leaves in warm water and drain.
Prepare the filling by sautéing the onion in olive oil until translucent. Add rice and sauté for another few minutes.
Add dill, parsley, pine nuts, currants, lemon zest, half of the lemon juice, salt, and pepper to the rice mixture. Cook for a few minutes more.
Place a grape leaf on a flat surface, shiny side down. Put about 2 teaspoons of filling in the center. Fold the edges over the filling and roll tightly.
Arrange the dolmades close together in a large pot. Pour over the remaining lemon juice and enough water or broth to cover.
Serve warm or at room temperature.

Vegan Dolmades