1. Cook basmati rice according to the package directions.
2. While rice is cooking, peel and finely chop onion. Chop parsley and mint. Juice lemons.
3. Pinch the stems off each grape leaf, setting aside any leaves that have rips or tears, or any that seem tougher than the others. If using jarred grape leaves, pull them from the jar and drain thoroughly. They are often bundled with string or rolled in bunches, so remove the string if needed and unroll the leaves so they lay flat.
4. Heat olive oil in a small skillet over medium heat. Add onion and sauté until translucent and slightly browned, about 5-8 minutes.
5. Add minced garlic, and sauté one more minute, until fragrant. Set aside.
6. In a large mixing bowl, combine beef, rice, parsley, mint, allspice, cumin, salt, and pepper. Add the sautéed onion and garlic, and mix to combine.
7. To fill the leaves, work one leaf at a time. Place two or so tablespoons of filling (depending on the size of the leaf) on the widest part of the leaf.
8. Fold in the sides, then roll the leaf up from the base to the tip.
9. Lay the filled dolma (tip of the leaf on the bottom so that it doesn’t unroll) along the bottom of a stockpot or large Dutch oven.
10. Repeat this process, adding each dolma right next to the last, fairly tightly packed.
11. Depending on the size of your pot, you’ll end up making three to five layers of dolmas. If you don’t have enough for a full final layer, add the dolma in the center first and work outward.
12. Create a layer of grape leaves over the top using the ones you set aside initially and any leftovers you might have.
13. Cover with an oven-safe plate, a pot lid that’s slightly smaller in diameter than the pot you’re using, or use a terracotta weighted plate made for dolmas!
14. Combine chicken broth and lemon juice. Add salt to taste.
15. Poor broth over dolma, to just barely cover. If you don’t have quite enough broth, top up with water.
16. Cover the pot with a lid and bring to a gentle simmer over medium heat, then reduce to low.
17. Simmer for 1 hour, checking occasionally to make certain it’s still slightly simmering and not burning, and that there is still a bit of liquid bubbling around the plate weight.
18. You can add water if needed (usually not) or adjust heat.
19. Once the dolmas are cooked, remove from heat and remove the pot lid. Carefully remove the plate with tongs. Serve with a little bit of the broth, and enjoy!