Prepare the leaves: Soak the brined leaves in hot water for a few minutes, then drain.

Prepare the filling: Finely chop the onions and sauté them with half of the olive oil over low heat until softened. Add the rice and stir for 2–3 minutes. Add salt, sugar, and spices, then pour in half of the hot water. Cook until the rice absorbs the water.

Roll: Lay out the leaves with the shiny side down, place 1 teaspoon of filling, and roll without squeezing too tightly. Cover the bottom of the pot with a few leaves, then arrange the rolled grape leaves snugly.

Cook: Drizzle the remaining olive oil and lemon juice over the rolls. Add the remaining hot water. Place a weight (a plate) on top. Cook over low heat for 35–40 minutes.

Rest: After removing from heat, let it rest for at least 15 minutes. Serve cold.