Prepare the onions: Boil the onions with their skins in boiling water for 5-6 minutes. Let them cool. Remove the skins and separate the layers. Each layer will be a dolma.
Prepare the sauce: Heat 3 tablespoons of extra virgin olive oil in a pan. Sauté the finely chopped inner onion parts over low heat for 5-6 minutes until softened. Add the grated tomatoes and cook for 3-4 minutes. Let it cool.
Mix the filling: Add the washed rice, dill, mint, parsley, sugar, salt, black pepper, and allspice. Mix well.
Roll and arrange: Place a teaspoon of filling on each onion layer and roll it up. Arrange them tightly in a pot.
Cook: Mix the remaining 3 tablespoons of olive oil, 2 tablespoons of lemon juice, and 1 cup of hot water, then pour over the dolmas. Place a weight (a plate) on top. Cook over low heat for 35-40 minutes.
Rest and serve: Remove from heat and let it rest for 20 minutes. Serve cold.
Boiling the onions in hot water makes it easier to peel their membranes. Do not overcook them, or they will fall apart and lose their shape. Be careful when separating the onion layers to avoid tearing them.
