Gently peel the grape leaves from their clusters, feeling for their slightly sticky, firm texture. Keep a damp towel nearby to wipe your hands as they get sticky. Set aside the leaves once separated.
Rinse the short-grain rice until the water runs clear, then drain well. Finely chop the dill, mint, and onion, and set aside.
In a mixing bowl, combine the rice, chopped herbs, onion, a splash of olive oil, lemon juice, and season with salt, pepper, and a pinch of smoked paprika if using. Mix thoroughly until the filling is evenly combined.
Lay a grape leaf flat on your work surface, vein side up. Place about a teaspoon of filling near the stem end.
Fold in the sides of the leaf and gently tuck the filling inside, then roll tightly from the stem end to form a small, neat package. Repeat with remaining leaves and filling.
Arrange the stuffed grape leaves seam side down in a large pot, packing them snugly in a single layer. Add enough water or broth to just cover, then drizzle a little olive oil over the top.
Bring the liquid to a gentle simmer over medium heat, then cover the pot and reduce to low. Let cook for about 45 minutes, or until the leaves are tender and the rice is cooked through.
Once cooked, remove from heat and let sit for a few minutes. Serve warm or at room temperature, drizzled with extra olive oil or lemon if desired. Enjoy the tender, herb-infused bites!
