Dolma

If using fresh grape or chard leaves, blanch them in boiling salted water for 2–3 minutes until pliable, then lay on paper towels to cool. If using brined leaves, rinse well. Trim the center stem if very thick.

In a large bowl, combine the cooked grain, protein base, diced onion, minced garlic, tomato paste (if using), cumin (or chosen spice), fresh herb, and salt and pepper. Mix until just combined; do not overmix.

Lay one leaf flat, shiny side down. Place about 2–3 tbsp of filling in the center lower third. Fold the bottom edge up over the filling, then fold in the sides, and roll tightly toward the top to seal like an envelope. Place seam side down in a single layer in a wide, heavy pot.

Continue filling and rolling until all leaves are used, arranging them snugly seam-down in the pot (you can stack a second layer if needed).

Pour the broth and lemon juice over the dolmas. If they're not just covered, add a bit more broth. Drizzle with olive oil.

Bring to a simmer over medium-high heat, then reduce heat to low. Cover and simmer gently for 40–50 minutes, until the filling is cooked through and the leaves are tender. The broth should reduce slightly.

Transfer dolmas to a serving platter and spoon some of the remaining broth over them. Serve warm or at room temperature, optionally with yogurt, a dollop of sour cream, or fresh lemon wedges on the side.