Dolma is one of the symbols of Armenian cuisine. The name comes from the Turkish word dolmak, meaning 'to be stuffed' or 'to fill'. Although there are regional variations (stuffed cabbage, peppers, eggplant), the classic version with grape leaves (Sarma) is the most beloved. The secret to great Dolma lies in the rich herb filling and proper stacking in the pot to prevent unrolling during cooking.
It is traditionally served with matsun – Armenian yogurt mixed with garlic, which adds a refreshing and tart contrast to the meaty filling.
If using jarred leaves, rinse them thoroughly with hot water to remove the salt/brine. Remove any thick stems. Set aside imperfect leaves to line the pot.
In a large bowl, mix the ground meat, rinsed rice, chopped onion, coriander, mint, tomato paste, salt, pepper, and cumin. Mix everything thoroughly by hand.
Lay a grape leaf shiny side down. Place about 1 teaspoon of filling (the amount depends on the size of the leaf) in the center of the leaf (near the stem end).
Fold the bottom edge of the leaf over the filling, fold the side edges inward, and tightly roll into a small cylinder/cigar shape. Roll firmly but not too tightly, as the rice needs space to expand.
Line the bottom of a large pot with the reserved (imperfect) grape leaves (to prevent the dolmas from sticking). Arrange the tightly rolled dolmas side-by-side, stacking them in circular layers.
Mix the hot water/broth, olive oil, and lemon juice. Pour the mixture into the pot. The liquid should just barely cover the dolmas. Place a heat-proof plate (upside down) directly on top of the dolmas to weigh them down and prevent them from unrolling.
Bring to a boil, then reduce the heat to low and cover. Simmer for 1 hour 30 minutes, until the rice is cooked and the leaves are tender. Let the dolma rest in the pot for 15 minutes after cooking.
Meanwhile, mix the yogurt with the crushed garlic and a pinch of dried mint. Season with salt as needed.
Serve the Dolma hot, drizzled with the garlic yogurt dip.