Heat 3 tablespoons of olive oil in a medium saucepan over medium heat and add the finely diced onion. Cook for 3 to 4 minutes until the onion turns translucent and softens.

Add the rice to the pan and stir constantly for 2 minutes.

Pour 1 1/2 cups of broth into the pan and bring to a boil, then reduce heat to low and simmer for 12 to 15 minutes.

Remove from heat and stir in fresh mint, dill, parsley, pine nuts, salt, pepper, allspice, and cayenne pepper.

Drain grape leaves and rinse them under cool water.

Lay out a clean work surface and arrange your grape leaves and filling.

Place one grape leaf shiny side down with the stem end pointing toward you. Put about 1 tablespoon of filling near the stem end, fold the sides inward, then roll tightly.

Place rolled grape leaves seam side down in a shallow baking dish.

Mix 1 1/2 cups broth with 2 tablespoons fresh lemon juice and pour over the grape leaf rolls.

Cover the baking dish and bake at 350 degrees Fahrenheit for 35 minutes.

Remove from the oven and let rest for 5 to 10 minutes before serving.