In a medium saucepan, combine the rice, vegetable broth, and 1 cup of water. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes or until the rice is cooked and the liquid is absorbed.

In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic and cook until softened, about 5 minutes.

Add the cooked rice to the skillet and stir to combine. Remove from heat and let cool slightly.

Stir in the pomegranate seeds, chopped parsley, chopped mint, chopped dill, pine nuts, ground cumin, ground cinnamon, salt, and black pepper.

Lay a grape leaf flat on a work surface and place a spoonful of the rice filling in the center. Fold in the sides of the grape leaf and roll tightly. Repeat with the remaining grape leaves and filling.

Place the stuffed grape leaves in a large pot in a single layer. Add enough water to the pot to cover the grape leaves and bring to a boil. Reduce the heat to low, cover, and simmer for 30-40 minutes or until the grape leaves are tender.

Serve the stuffed grape leaves with lemon wedges on the side.