Rinse the grape leaves under cold water to remove excess salt. Drain and set aside.

In a large bowl, combine the rice, ground meat (if using), onion, garlic, herbs, cumin, salt, and pepper. Mix well.

Place a grape leaf flat on a cutting board, shiny side down. Trim off the stem.

Spoon about a tablespoon of the rice mixture onto the center of the leaf. Fold the sides of the leaf over the filling and roll it up tightly.

Repeat with the remaining grape leaves and filling.

In a large pot, arrange the dolmas in a single layer, seam side down.

Drizzle the dolmas with olive oil and lemon juice.

Pour the broth over the dolmas, making sure they are fully covered.

Place a heavy plate on top of the dolmas to keep them in place while cooking.

Cover the pot and simmer over low heat for about 45 minutes to 1 hour, or until the rice is cooked and the leaves are tender.

Serve the dolmas warm with a dollop of yogurt or a squeeze of lemon juice on top. Enjoy!