Heat the oil in a pot over medium heat, add the onion and garlic, and sauté until golden brown.

Add the tomatoes, tomato paste, salt, and spices. Stir well, then add a little broth and cook until the mixture thickens.

Remove the mixture from the heat and add the parsley, cilantro, and rice. Mix very well.

Stuff the grape leaves with the mixture, ensuring the vein side is inside, and arrange them in an oiled pot.

Once all are stuffed, add enough broth to just cover the stuffed leaves, then add the lemon juice. Cover with a heatproof plate to keep the stuffed leaves in place during cooking.

Cook on high heat for 10 minutes until the broth starts to evaporate, then reduce to low heat until fully cooked.

Drizzle with olive oil at the end and serve with yogurt salad. Enjoy.