Remove the grape leaves from the jar and rinse them thoroughly under cold running water to remove excess brine. Carefully separate the leaves and inspect them for any tears, setting aside the torn or small leaves to line the bottom of your pot later. Pat the leaves completely dry with kitchen towels and trim off any thick stems with scissors.

Rinse the rice under cold water until the water runs clear, then drain it well. Combine the rice in a medium bowl with the diced onion, minced garlic, all the chopped herbs (dill, mint, parsley), 1/3 cup olive oil, tomato paste, juice of 1 lemon, salt, pepper, and cinnamon. Mix everything together thoroughly with your hands or a wooden spoon until the rice is evenly coated and the herbs are distributed throughout.

Line the bottom of your large pot with the torn or smaller grape leaves to create a protective layer that prevents the rolled leaves from sticking or burning. Lay out a clean, dry work surface and place a grape leaf flat with the stem end closest to you and the shiny side facing down.

Place about 1 tablespoon of filling in a horizontal line across the lower third of the leaf, about 1 inch from the bottom edge. Don't overstuff or the leaves will burst during cooking.

Fold the bottom edge of the leaf up and over the filling, then fold both sides inward toward the center. Roll the leaf away from you tightly but gently, keeping the sides tucked in as you go. The finished roll should be about the size of your pinky finger.

Place each rolled grape leaf seam-side down in the pot, arranging them tightly in a single layer in a circular pattern. Pack them close together so they support each other. If you have more rolls than fit in one layer, create a second layer on top of the first.

Scatter the sliced garlic over the top of the arranged grape leaves, then drizzle with the 1/4 cup olive oil and the juice of one lemon. Pour the vegetable broth gently over everything until the liquid just barely covers the rolls. Place a heat-safe plate or small pot lid directly on top of the grape leaves to keep them submerged during cooking.

Bring the pot to a boil over medium-high heat, then immediately reduce the heat to low and cover with the pot lid. Simmer gently for 45 to 50 minutes until the rice is completely cooked and the leaves are tender when you test one. Do not stir or move the grape leaves during cooking.

Remove the pot from heat and let the grape leaves cool in the cooking liquid for at least 20 minutes. Carefully remove the grape leaves with a slotted spoon and arrange them on a serving platter. Serve them warm, at room temperature, or chilled with extra lemon wedges on the side.