Take the butter out of the fridge so it will be soft enough to mix in. If using fresh herbs, wash and chop finely. Wash and rinse the rice but do not cook in advance. In our family we are using chickpeas, but it is not in the traditional recipe. If you are using chickpeas, cook them in advance and halve the cooked peas. Mix the mince and chopped onion with your hands. Add the rice, chopped herbs or dried spices, salt & pepper, chickpeas and butter. Mix thoroughly.
If using fresh vine leaves, wash and parboil. If using bottled vine leaves, put them in a large bowl, add hot water and leave for two to three minutes to soften. Strain the leaves. Take a vine leaf, place a dollop of mince in the middle and fold the corners of the leaf down and then up into a ball. You fold the leaf as a convolute.