Sarma

Soak or rinse the grape leaves to remove excess brine, then trim tough stems.

Cook onion, pine nuts, rice, currants, herbs, salt, and pepper briefly in olive oil until fragrant.

Place a spoonful of filling on each leaf, fold in the sides, and roll tightly into small cylinders.

Pack the rolls seam-side down in a pot, drizzle with lemon juice and olive oil, and add water just to cover.

Simmer gently until the rice is tender, then cool slightly before serving.