Stuffed Mallow

Blanch the mallow leaves briefly to soften them, then drain flat.

Mix rice, onion, tomato paste, mint, dill, salt, pepper, and half the olive oil.

Place small spoonfuls of filling on the leaves and roll them snugly.

Pack the rolls in a pot, add water, lemon juice, and remaining olive oil, and simmer until the rice is tender.

Serve warm or room temperature with yogurt sauce.