In a large bowl, combine the ground beef, uncooked jasmine rice, diced onion, minced garlic, salt, black pepper, and chopped fresh herbs. Pour in about ¼ cup of water to moisten the mixture. Use your hands to mix everything thoroughly until well combined.

Rinse the jarred grape leaves under cold water to remove excess salt. Lay a grape leaf flat on your work surface, shiny side down. Place 1-2 tablespoons of the meat filling near the stem end, fold the sides over the filling, and roll tightly from the stem end toward the tip.

Take a large pot and start arranging the rolled dolmades tightly, seam-side down, in one even layer. Pack them closely together while leaving a little space between each to prevent bursting during cooking.

Once all dolmades are arranged in the pot, pour enough chicken broth over them to cover. Drizzle melted butter on top for added richness. Place a plate over the dolmades, pressing gently down.

Bring the pot to a gentle boil over medium heat, then reduce the heat to low and cover. Allow the dolmades to simmer for 45-60 minutes.

Once cooked, remove the pot from heat and let the dolmades cool for a few minutes. Serve warm or at room temperature with lemon wedges or tzatziki sauce.