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1
Combine the currants and raisins with the retsina in a small bowl and let stand for at least 1 hour, or preferably overnight.
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2
If using fresh grape leaves, bring a large pot of water to a boil over high heat.
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3
Drop in the leaves, pressing down to submerge them, and blanch until they are no longer bright green, about 2 minutes.
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4
Drain immediately, rinse in cool water, and gently squeeze out the excess liquid.
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5
Set aside.
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6
If using bottled grape leaves, remove them from the jar gently to avoid tearing, and squeeze out the excess liquid.
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7
Set aside.
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8
Heat the oil in a medium-size skillet over medium-high heat.
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9
Add the rice, onion, garlic, pine nuts, zest, and salt, reduce the heat to medium, and saute until the onion is transparent, about 5 minutes.
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10
Add the currants and raisins, with their liquid, and saute until the liquid has mostly evaporated, about 3 minutes.
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11
(The rice will not be cooked through.)
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12
Remove from the heat and stir in the dill and mint leaves.
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13
Line the bottom and sides of a medium-size pot or saute pan with torn or extra grape leaves and some of the reserved dill and mint stems.
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14
On a counter, lay out as many grape leaves, veined side up, as you have room for.
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15
Place about 1/2 tablespoon of the rice mixture near the stem end of each leaf.
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16
Roll the bottom of the leaf up over the stuffing.
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17
Then fold in the sides of the leaf to partially enclose the filling.
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18
Continue rolling to completely enclose the filling, forming a stubby cylinder.
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19
As you fill and roll the leaves, tightly pack the dolmadakia, leaf tip down, in the pan, forming concentric circles until the bottom is completely covered.
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20
When one layer is complete, make a second layer.
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21
Continue stuffing, rolling, and tightly packing the leaves until all the stuffing is used.
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22
Try to keep the top layer as even and flat as possible, even if it is not complete.
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23
Cover the top layer with the remaining dill and mint stems and any extra grape leaves.
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24
Fill the pan with enough water to barely cover the leaves.
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25
Pour the lemon juice over all.
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26
Weight down the dolmadakia with a heavy plate or a slightly smaller pan partially filled with water.
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27
Set the pan on the stove and bring to a boil over medium heat.
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28
Reduce the heat and simmer until the rice is tender, 1 hour.
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29
Remove, taste a dolma to make sure the rice is done, and allow to cool.
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30
When the dolmadakia are cool enough to handle, carefully pour off the liquid, pressing down on the leaves slightly to extract the excess liquid.
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31
Chill until completely cool.
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32
Present the dolmadakia in their cooking pan if it is attractive, or arrange them nicely on a platter.
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33
Garnish with the lemon slices and serve.
