Step 1:Prepare the Filling

• In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until softened and translucent.
• If using, add the ground meat to the skillet and cook until browned, breaking it up with a spoon as it cooks.
• Add the rice to the skillet and stir to coat with the oil and onions. Cook for 2-3 minutes until the rice starts to become translucent.
• Stir in the parsley, dill, mint, pine nuts, currants or raisins, salt, pepper, and cinnamon (if using). Add the juice of one lemon and mix well.
• Remove the skillet from heat and let the mixture cool slightly.

Step 2:Prepare the Grape Leaves

• Rinse the grape leaves thoroughly under cold water to remove excess brine and pat dry with a towel.
• If the leaves have thick stems, trim them off.

Step 3:Stuff the Grape Leaves

• Place a grape leaf shiny side down on a flat surface. Add about 1 tablespoon of filling (more or less, depending on the size of the leaf) near the stem end of the leaf.
• Fold the sides of the leaf over the filling, then roll the leaf tightly from the stem end to the tip, forming a neat cylinder. Be gentle to avoid tearing the leaves.
• Repeat with the remaining leaves and filling.

Step 4:Cook the Dolma

• Line the bottom of a large pot with a few grape leaves (to prevent the stuffed leaves from sticking or burning).
• Arrange the stuffed grape leaves seam-side down in a single layer in the pot, packing them snugly but not too tightly. If necessary, make additional layers.
• Drizzle olive oil and lemon juice over the dolma.
• Place a heatproof plate on top of the dolma to weigh them down and prevent them from unrolling during cooking.
• Add enough water or broth to the pot to just cover the dolma. Bring to a simmer over medium heat, then reduce the heat to low and cover the pot.
• Simmer gently for 45-60 minutes, or until the rice is cooked and the leaves are tender. Check occasionally and add more liquid if necessary.

Step 5:Serve

• Let the dolma cool slightly in the pot before serving. They can be served warm or at room temperature.
• Arrange the dolma on a serving platter and drizzle with additional olive oil and lemon juice if desired. Garnish with lemon wedges and fresh herbs.