Rinse the leaves from the jar with a little water.

In a pan, add the olive oil and sauté the onion.

Add the rice and then pour in the water. Once it absorbs the liquid, add the lemon juice and herbs.

Wrap the sarmadakia with 1 teaspoon of filling in each and place them in a pot.

Finally, place a plate on top to prevent the sarmadakia from opening and pour 1 glass of water and a little olive oil. Let them cook for about half an hour on low heat until the liquid is absorbed.