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FOR GRAPE LEAVES:
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Heat 1/4 cup oil in heavy medium saucepan over medium low heat. Add onion and garlic. Saute until very tender, about 10 minutes.
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Add rice and cumin and stir 1 minute. Add 2 cups broth and currants.
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Cover and simmer until rice is tender and liquid is absorbed, about 20 minutes.
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Transfer to bowl.
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Mix in nuts, parsley and mint. Season with salt and pepper.
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Cool completely.
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8
(Can be made I day ahead. Cover; chill.)
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Place grape leaves in bowl.
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Cover with cold water and let stand 30 minutes.
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Drain.
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(Cut off stems.
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Arrange 1 leaf veined side up on work surface. Place 1 rounded Tbsp of rice filling on stem end, leaving 1/2-inch border.
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Fold 2 short sides over rice, then roll up starting at stem end.
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Repeat with remaining leaves and filling.
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Place seam in side down in 2 heavy 12-inch skillets.
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Divide remaining 3 Tbsp oil and 2 cups broth between skillets.
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Cover; simmer over medium-low heat until liquid is absorbed, about 30 minutes.
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Uncover and let rolls cool.
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Transfer to platter.
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Cover and chill.
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(Can be made 1 day ahead.) FOR SAUCE: Combine yogurt, mint, and garlic in small bowl.
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Season to taste with salt and pepper.
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Place grape leaf rolls on platter and garnish with lemon.
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Serve with sauce. These rice-filled grape leaves are a classic Greek appetizer.
