Wash the grape leaves and blanch them in boiling water for about 3 minutes. Drain well.

Peel and finely chop the onion and herbs. Sauté them in a large skillet with the heated olive oil.

Once softened, add the rice, dried mint, salt, and pepper. Stir for a few minutes, then add 1/2 cup water. Let the water absorb, then set the mixture aside to cool slightly.

Line the bottom of a pot with a few grape leaves (use any torn or small ones) to prevent sticking. Lay out a grape leaf, shiny side down, and place a spoonful of filling at the base. Fold the sides over the filling, then roll up tightly.

Arrange the stuffed grape leaves seam-side down in the pot, packing them snugly in a circular pattern.

Add enough water to just cover the dolmadakia and drizzle with a little more olive oil. Place a heavy plate on top to keep them in place. Simmer gently for about 50 minutes to 1 hour, until the water is absorbed.

Remove the dolmadakia from the pot one by one. Serve with plain yogurt and enjoy!