Stuffed Grape Leaves
Bring a large pot of water to a boil. Remove grape leaves and gently separate them. Parboil leaves (about 8 minutes). Remove with slotted spoon and drain. Rinse rice in a colander and shake off water. Peel the onion and grate into a bowl. Heat 3 tablespoons oil in a pan and sauté the pine nuts, currants, rice, and onion over medium heat. Mix in 3/8 liter (approximately 2.5 cups) of water, salt, and pepper. Cover and cook on very low heat about 15 minutes.
Spread out the grape leaves on a work surface, cut off stems, and add 1 teaspoon rice mixture to a side of each leaf. Fold over halfway, towards the peak of the leaf, fold up the sides, and roll up tightly. Lay the rolls seam side down into a pot with a wide bottom. Pour lemon juice and 2 tablespoons oil over them. Cover with an inverted plate and pour in enough hot water to cover the rolls. Simmer for about 1 hour over low heat, then let cool 1 hour in the pot.