In a medium saucepan with a tight-fitting lid, add the olive oil and turn the heat to medium-high.

Saute the onion in the olive oil for about 4-5 minutes, until softened.

Next, stir in the rice, and cook while constantly stirring for 1 minute or so.

Stir in 2 cups of water, and the grape leaves. Cover and cook on LOW for 20 minutes.

After 20 minutes, remove the pan from the heat, and add the barberries or currants. Place a kitchen towel on top of the pot, and place the lid back on. Let the rice sit for 5 minutes.

Meanwhile, chopped the dill and mint, and zest the lemon. Chopped the shelled pistachios.

Remove the lid from the rice, and stir in the herbs, lemon zest, and chopped pistachios.

Serve the rice bowl with a sprinkling of sumac and chopped dolmas on top.