Prepare the grape leaves by rinsing them if using jarred ones; soak fresh ones in boiling water for 5 minutes.
In a pan, heat olive oil and sauté the chopped onion until translucent.
Add rice and pine nuts; stir for 2-3 minutes until toasted.
Mix in parsley, dill, salt, and pepper; remove from heat and let cool slightly.
Place a grape leaf on a flat surface, vein side up, and add a spoonful of filling at the stem end.
Fold the sides over the filling and roll tightly from the stem to the tip.
Repeat until all leaves and filling are used.
Arrange the dolmas in a pot, seam side down, layering if necessary.
Pour vegetable broth and lemon juice over the dolmas.
Cover and simmer on low heat for 45-60 minutes until rice is cooked.