To begin, preheat your oven to 350°F (175°C). Take a large bowl and mix the rinsed rice, chopped onion, parsley, fresh and dried mint, cinnamon, allspice, salt, and pepper. If using meat, add the ground lamb or beef. Stir in the pine nuts and currants for extra texture and sweetness, which is traditional but optional.

Add 2 tablespoons of olive oil to the filling mixture and combine thoroughly. This oil will help keep the filling moist and add richness to the flavour. Adjust seasoning to taste if necessary, as the rice will absorb the flavours during cooking.

Prepare the vegetables for stuffing. Carefully cut off the tops of each bell pepper, zucchini, or tomato, setting the tops aside to use as “lids.” Remove the insides gently with a spoon to make space for the filling. Be sure not to pierce through the bottoms to retain the filling during cooking.

Stuff each vegetable with the prepared filling, leaving a little room at the top as the rice will expand during cooking. Place the tops back onto each stuffed vegetable, like a lid, to help retain moisture and enhance presentation.

In a small bowl, mix 1/4 cup of tomato paste with 2 cups of water or vegetable broth, stirring until well combined. Pour this sauce into a baking dish that is large enough to hold all the stuffed vegetables snugly, creating a flavourful base for the dolmas to simmer.

Arrange the stuffed vegetables in the baking dish, ensuring they stand upright and are slightly pressed together. This keeps them in place and ensures even cooking. Drizzle the remaining tablespoon of olive oil over the vegetables for a glossy finish.

Cover the baking dish with foil and bake in the preheated oven for 45-60 minutes, or until the vegetables are tender and the rice is fully cooked. Check midway through and add a bit more water or broth to the dish if needed to keep the dolmas moist.

Serve the dolmas warm, directly from the baking dish, with the tomato sauce spooned over the top for extra flavour. Garnish with additional chopped parsley or a squeeze of lemon for brightness. Dolma pairs well with plain yogurt or a sprinkle of sumac for a tangy contrast.