Stuffed Grape Leaves
Bring a large pot of water to a boil. Remove the pickled grape leaves and pull apart carefully. Parboil for about 8 minutes. Remove with a slotted spoon. Rinse rice in a colander and shake off the water. Peel the onions and grate into a bowl.
Heat 3 tablespoons of oil in a pan with pine nuts and the currants. Add the rice and onions. Add 3/8 liter (approximately 1 1/2 cups) of water with salt and pepper. Cover and cook for about 15 minutes. Rinse the herbs, shake dry and chop finely. Add to the rice. Lay the wine leaves on the work surface, remove the stems, and place 1 teaspoon on rice. Fold the two sides over the filling.
Roll the grape leaves over the filling. Lay with the point of the leaf down and place in a pot with a wide bottom. Pour lemon juice and 2 tablespoons of oil over the rolls. Cover with hot water to cover the grape leaves. Simmer over low heat for about 1 hour and let cool in the pot. Serve on fresh grape leaves and garnish with lemon slices.