Finely chop 1 onion and mince 2 garlic cloves.

In a pan, heat 2 tbsp olive oil over medium heat.

Sauté the onion until translucent, then add the garlic and cook for another minute.

Stir in 200 g short grain rice, 1 tbsp tomato paste, 1 tbsp fresh parsley, 1 tbsp dill, 1 tsp mint, and 1 tsp allspice.

Season with salt and pepper to taste, cooking a few minutes until the rice absorbs the flavors.

Remove from heat and let the filling cool slightly.

Lay out 200 g vine leaves (if using fresh, blanch in boiling water for 2–3 minutes first).

Place about 1 tsp of the rice filling near the stem end of each leaf.

Fold in the sides and roll tightly, forming a cigar shape.

Line the bottom of a large pot with a few unused vine leaves to prevent sticking.

Arrange the filled vine leaves snugly in layers.

Slice 1 lemon and place the slices on top of the rolls.

Pour 500 ml water over the vine leaf rolls, just enough to cover them.

Place a plate upside down on top to keep the rolls in place.

Cover the pot and simmer on low heat for 45–60 min until the rice is fully cooked and the leaves are tender.

Allow the dolma to cool slightly before serving.

Enjoy them warm or at room temperature, with an extra drizzle of olive oil and a squeeze of fresh lemon juice if desired!