Prepare the grape leaves: Gently rinse the brine off the grape leaves. Carefully trim any tough stems. Set aside any small or torn leaves to line the pot.

Sauté aromatics: Heat 30 ml of olive oil in a large pot over medium heat. Add the chopped yellow onion and cook until softened, about 5-7 minutes. Stir in the sliced scallions and minced garlic, cooking for another 2 minutes until fragrant.

Toast the rice and herbs: Add the Arborio rice to the pot and stir for about 2 minutes until lightly toasted. Stir in the chopped dill, mint, parsley, lemon zest, 1.5 teaspoons salt, pepper, and nutmeg. Mix thoroughly.

Simmer the filling: Pour in the water or vegetable broth. Bring to a simmer, then reduce heat to low, cover, and cook for 10-12 minutes, or until most of the liquid is absorbed and the rice is partially cooked. Remove from heat and let cool slightly.

Line the pot: Line the bottom of a medium, heavy-bottomed pot with the reserved torn grape leaves. Arrange a layer of thin lemon slices over the leaves.

Assemble the rolls: Lay a grape leaf flat, shiny side down, with the stem end towards you. Place about 15 ml of the rice filling near the stem end. Fold the bottom edge over the filling, then fold in the sides, and roll tightly upwards like a small cigar.

Arrange in pot: Place the rolled grape leaves seam-side down in the prepared pot, packing them snugly in layers. Continue until all filling is used.

Cook the rolls: Pour the remaining 15 ml of olive oil and 60 ml of lemon juice over the rolls. Add enough hot water or broth to just barely cover the rolls. Place a heatproof plate directly on top of the rolls to keep them submerged.

Simmer and rest: Bring the liquid to a gentle simmer over low heat. Cover the pot and cook for 45-55 minutes, or until the leaves are tender and the rice is fully cooked. Turn off the heat and let the pot stand, covered, for at least 30 minutes.

Prepare the yogurt sauce: While the rolls are resting, combine Greek yogurt, finely chopped dill, grated garlic, a squeeze of lemon juice, salt, and pepper in a small bowl. Stir well.

Serve: Carefully remove the plate and arrange the stuffed grape leaves on a serving platter. Serve warm or at room temperature with the creamy dill yogurt sauce on the side.