Armenian Dolma

Finely chop the onion and garlic.

Wash the fresh herbs, pat them slightly dry, then finely chop the dill, parsley, cilantro, and green onions.

Place 250 g ground meat in a mixing bowl and add the chopped herbs to the meat.

Add the rinsed rice to the meat-and-herb mixture.

Mix in oil, salt, black pepper, and paprika to taste; add a little dried tarragon if available.

Combine everything thoroughly so the rice, meat, and herbs are evenly distributed.

This source provides the filling preparation only: use this mixture to stuff grape leaves or vegetables and cook/finish the dolma using your preferred method (cooking/wrapping instructions were not specified in the original recipe).