Bilad al-Sham Kitchen - Stuffed Squid with Dolma Filling

Stuffed Squid for Dolma

1 kg cleaned baby squid

2 cups Egyptian rice (washed and soaked for 20 minutes)

1 cup cooked chickpeas

2 large onions, finely chopped

1/2 cup chopped parsley

1/4 cup chopped fresh mint

2 finely chopped tomatoes

2 tablespoons tomato paste

2 tablespoons pomegranate molasses

1/2 cup olive oil

1 tablespoon dolma spices (mixed spices, cumin, cinnamon)

Salt and pepper to taste

Juice of a lemon, finely grated

4 cloves garlic

2 cups tomato juice