Bring a large pot of water to boil. Loosen the leaves and simmer gently for 5 to 8 minutes. Remove with a slotted spoon, drain and place on a towel. Rinse rice in a colander. Drain well. Peel the onions and grate in a small bowl. Heat 3 tablespoons olive oil in a saucepan and briefly saute currants. Add the rice and onions and saute over medium heat until the onions are translucent. Add 3/8 liter (approximately 1 1/2 cups) of water. Season with salt, sugar, pepper and allspice. Cover and simmer over low heat for about 15 minutes, stirring occasionally. Stir in the herbs.
Place the leaves on a work surface and trim the stems. Add 1 teaspoon of rice filling on the wide end. Then fold in the right and left sides over the filling. Then roll up from the top down.
Place the rolls next to each other seam side down in a wide bottom pot. Drizzle with lemon juice and 2 tablespoons oil.
Cover the rolls with an upturned plate. Pour hot water to cover the dolmas. Simmer over low heat for about 1 hour. Remove from heat and let side for about 1 hour. Serve the stuffed grape leaves with herbs or lemon slices.