Stuffed Grape Leaves with Olive Oil

Boil the fresh grape leaves in boiling water in a large bowl for approximately 5 minutes until they turn yellow, then drain them in cold water.

Wash the rice in plenty of lukewarm water until the starch is removed, then place in a colander and drain the excess water.

Pour olive oil into a large pot. Add the finely chopped onions and pine nuts, and sauté until the onions turn slightly pink.

While continuing to sauté, add the drained rice, currants, black pepper, cinnamon, 0.25 teaspoon ground allspice, salt, and a few drops of freshly squeezed lemon juice to the pot. Continue to sauté by stirring for approximately 3-4 minutes until the rice becomes translucent.

Add 0.5 cup of hot water to the prepared filling, cover the pot, and let it simmer over low heat until the rice absorbs the water, then remove from the heat and let it cool.

Lay the boiled grape leaves on a flat surface with the veins facing upwards. Place approximately 1 dessert spoon of the prepared filling onto the stem part of each leaf.

Fold the right and left edges of the leaf inward and roll them into a tight cylinder, arranging them in the bottom of a large pot without leaving any gaps.

After all the rolls are finished, drizzle the remaining olive oil over them and cover with a plate that will press down lightly on the rolls.

Add hot water to the pot just slightly exceeding the level of the rolls. Cook over low heat for approximately 35-40 minutes until the rice is completely soft and has fully absorbed the water.

Remove the cooked rolls from the heat, let them rest in the pot until they reach room temperature, and then transfer them to a serving plate.