Dolma

Prepare the filling In a bowl, mix together the rice, onions, parsley, mint, tomatoes, olive oil, cinnamon, allspice, black pepper, and salt to prepare the filling.

Prepare the vine leaves If using fresh vine leaves, blanch them in boiling water for a few seconds to soften. If using preserved vine leaves, soak them in water until they soften.

Prepare the bell peppers Cut off the tops of the bell peppers and remove the seeds.

Stuff the vegetables Place a vine leaf or a bell pepper in front of you, shiny side down. Place about a tablespoon of the filling near the stem end of the leaf or the bottom of the pepper.

Roll or close the vegetables Fold the sides of the leaf or the pepper over the filling, then roll it up tightly or close the pepper with its top.

Continue stuffing and rolling/closing Repeat the stuffing and rolling/closing process with the remaining vine leaves and bell peppers.

Arrange the stuffed vegetables In a large pot, arrange the stuffed vegetables, layer by layer.

Prepare the sauce In a small bowl, whisk together the vegetable broth, lemon juice, tomato paste, olive oil, dried mint, salt, and black pepper to prepare the sauce.

Add the sauce Pour the sauce over the stuffed vegetables in the pot.

Cook the dolma Cover the pot and cook the dolma over low heat for about 45 minutes, or until the rice is cooked and the vegetables are tender.

Serve the dolma Serve the dolma hot and enjoy!