For the filling, grate the vegetables. Sauté them with a little oil until they soften slightly, in a pan.

Add the chopped herbs, rice, half of the olive oil, the juice of one lemon, salt, pepper, and cumin.

In a pot, pour a little olive oil and line the bottom with grape leaves to prevent the dolmades from sticking and to add extra flavor.

Take a leaf and place a teaspoon of filling at the edge (depending on the size of the leaf), fold the sides, and roll up to the end of the leaf. Arrange them in a circular pattern in the pot.

Pour the remaining olive oil, lemon juice, and water. Cover with grape leaves. Place a plate on top to prevent the dolmades from opening and cook on low heat for about 40 minutes. Check the liquid in the pot and add a little hot water if needed.

Once cooked, remove from heat, let the dish rest for a bit, and serve.