Sarma

Rinse the grape leaves and trim thick stems so they roll cleanly around the filling.

Cook onions with rice, pine nuts, currants, dill, mint, olive oil, salt, and pepper until fragrant.

Roll small spoonfuls of filling tightly in the leaves and pack them seam side down in a pot.

Simmer gently with lemon juice, olive oil, and water until the rice is tender and the leaves are glossy.

Serve warm or at room temperature with lemon wedges.