Zeytinyağlı Yaprak Sarma (Stuffed Vine Leaves in Olive Oil)

Method

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1. 1Rinse the vine leaves twice in plenty of water to remove the brine. Blanch them in boiling water for 2-3 minutes until soft and pliable, drain, and snip off the stems.
2. 2For the filling, heat half the olive oil in a pot and cook the onions over medium heat for 8-10 minutes until soft and translucent. Add the pine nuts and stir for 2 minutes until lightly golden.
3. 3Add the rice and stir for 3-4 minutes. Add the sugar, spices, mint, salt, drained currants and 1/2 cup hot water, and cook on low for 5 minutes until the water is absorbed. The rice should still be only half-cooked.
4. 4Take the filling off the heat, let it cool slightly, then stir in the dill and parsley.
5. 5Lay a leaf shiny side down, veined side up. Place about 1 tsp of filling near the stem end, fold in the sides and roll it up firmly into a finger-thin cylinder.
6. 6Line the bottom of a pot with torn or leftover leaves. Pack the rolls in seam side down, tightly enough that there are no gaps.
7. 7Drizzle over the remaining olive oil and the lemon juice. Weigh the rolls down with an upturned plate and add hot water just to the level of the plate.
8. 8Cover, bring to a boil, then cook on the lowest heat for 45-50 minutes, until the water is absorbed and the rice is tender. Unroll one to test: the grains should be soft and separate.
9. 9Let the rolls cool completely in the covered pot so they firm up and soak in the oil. Serve cold with lemon wedges.