Ground chorizo is sold cooked or uncooked; follow package directions if you need to cook it first. You can also use whole chorizo and grind it yourself.

Place grape leaves in a sieve to drain. Set aside. Soak rice with water to soak in a bowl until you can easily break one of the grains in half using your fingers. While rice soaks, make the meat mixture: In a pan, add oil and heat. When the oil is hot, add onion and cook until translucent. Add chorizo, cumin and allspice and sauté for 5 minutes on medium-low heat. Let cool and then combine with drained rice and fresh herbs. Add a healthy pour of olive oil and mix well. Lightly brush a round, heavy-bottomed pot with a lid with olive oil. Line the bottom of the pan with tomato slices.

Remove the tough stems from the grape leaves. The stem extends into the leaf and will remain tough if you don’t remove all of it. Working with one leaf at a time, place a leaf on the cutting board, smooth side down. Take a heaping tablespoon of the filling and place in the center of the leaf. Fold the edges on top of the filling and roll up like a spring roll. Place seam-side down in the pot. Repeat until you run out of stuffing, stacking in circles along the circumference of the pot. Place a small, heat-proof plate on top to weigh down the dolmas. Bring broth to a boil and pour over dolmas to cover. Place lid on pot and cook over medium heat for 30 minutes. Uncover and remove the plate. Squeeze lemon juice on top, cover with lid again, and cook on low heat for 45 minutes. Remove from heat and let rest, uncovered, for 20 minutes before serving.

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