Japrak

If using fresh grape leaves, blanch them in boiling salted water for 2 minutes until pliable, then transfer to an ice bath. If using jarred leaves, rinse them under cold water to remove excess brine and pat dry with paper towels.

In a mixing bowl, combine the ground lamb, rinsed rice, diced onion, chopped mint, dill, olive oil, half the lemon juice, allspice, salt, and pepper. Mix thoroughly with your hands until all ingredients are evenly distributed throughout the filling.

Lay a grape leaf flat on your work surface, shiny side down, with the stem end facing you. Place a tablespoon of filling near the stem end. Fold the bottom of the leaf up over the filling, fold in both sides, then roll tightly away from you into a compact cylinder.

Line the bottom of a heavy pot with any torn or imperfect grape leaves to create a protective bed that prevents the rolls from burning. Arrange the rolled japrak in tight concentric circles, seam-side down, layering them snugly so they don't unravel during cooking.

Pour the broth and remaining lemon juice over the rolls. Place a heatproof plate directly on top of the japrak to keep them submerged and prevent them from floating apart during cooking.

Bring the liquid to a gentle boil over medium heat, then reduce to low. Cover the pot with a tight-fitting lid and simmer for 55-60 minutes until the rice is fully cooked and tender. The leaves should be soft but not mushy.

Remove the pot from heat and let the japrak rest, covered, for 10 minutes. This allows the remaining liquid to be absorbed and the flavors to settle. Carefully transfer the rolls to a serving platter.

Serve the japrak warm or at room temperature, arranged in neat rows on a platter. Drizzle with any remaining cooking liquid and serve with a bowl of cold yogurt on the side for dipping.