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If using jarred grape leaves, rinse them thoroughly under cold running water to remove excess brine, then soak in a bowl of cold water for 15 minutes. If using fresh leaves, blanch them in boiling water for 30-60 seconds until they turn from bright green to olive green and become pliable. Drain the leaves, trim any tough stems with scissors, and lay them flat on a clean towel, vein-side up. Sort through and set aside any torn leaves to line the bottom of the cooking pot.

In a large bowl, combine the ground lamb with the soaked and drained rice, finely diced onion, chopped mint, dill, parsley, allspice, black pepper, and 1 teaspoon of salt. Mix thoroughly with your hands for 2-3 minutes until all ingredients are evenly distributed and the mixture feels cohesive. The generous quantity of fresh herbs is what distinguishes Armenian dolma from other regional variations.

To roll each dolma, lay a grape leaf flat on your work surface, smooth side down (vein side up), with the stem end facing you. Place about 1 tablespoon of the meat-rice filling in a horizontal line near the stem end. Fold the bottom of the leaf up over the filling, fold both sides inward toward the center, then roll tightly away from you toward the tip of the leaf, creating a compact cylinder about the size of your index finger. Do not roll too tightly, as the rice will expand during cooking and may burst the leaves.

Line the bottom of a heavy-bottomed pot with torn or imperfect grape leaves to prevent the dolma from sticking and burning. Pack the rolled dolma tightly in concentric circles in layers, seam-side down. The tight packing prevents them from unraveling during cooking. Each layer can go in a different direction for stability. Fill the pot completely, making as many layers as needed.

In a measuring cup, whisk together the lemon juice, tomato paste, 2 cups of water, and 1/2 teaspoon of salt until smooth. Pour this cooking liquid evenly over the dolma — it should come about three-quarters of the way up the dolma. Place a heat-safe plate directly on top of the dolma to weigh them down and prevent floating, which causes uneven cooking. Cover the pot with a tight-fitting lid.

Bring the liquid to a gentle boil over medium heat, then reduce the heat to low and simmer very gently for 60-75 minutes. Do not lift the lid during the first 45 minutes. The dolma are ready when the rice is fully cooked and tender, the grape leaves are soft but not falling apart, and the meat filling is completely cooked through. The liquid should be mostly absorbed.

While the dolma cook, prepare the garlic yogurt sauce by whisking together the yogurt, crushed garlic, and a pinch of salt until smooth and creamy. Refrigerate until ready to serve. Carefully remove the plate from the pot and gently transfer the dolma to a serving platter, arranging them in neat rows. Serve warm with the garlic yogurt sauce on the side, squeezing any remaining lemon over the top for brightness.