Rinse the white rice under cold water until the water runs clear, then drain thoroughly.
In a large mixing bowl, combine the raw ground beef, rinsed rice, tomato puree, olive oil, onion, parsley, dill, salt, pepper, allspice, and cinnamon until well incorporated.
Prepare the grape leaves by removing any tough stems; if using jarred leaves, rinse them in cold water and pat dry.
Lay one grape leaf flat on a clean surface with the vein side facing up and the shiny side down.
Place approximately one tablespoon of the beef and rice mixture near the stem end of the leaf.
Fold the bottom of the leaf over the filling, tuck in the sides, and roll tightly toward the tip to create a neat cylinder.
Line the bottom of a medium pot with a few extra grape leaves to prevent sticking, then arrange the stuffed rolls tightly in layers.
Whisk the beef bone broth and lemon juice together, then pour the mixture over the stuffed leaves until they are just covered.
Place a heavy heat-proof plate directly on top of the leaves to keep them submerged and prevent them from unrolling during cooking.
Bring the liquid to a gentle boil, then reduce the heat to low, cover the pot, and simmer for 45 to 50 minutes until the rice is tender and the liquid is mostly absorbed.