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1
Rinse grape leaves in several changes of cold water and in a large saucepan of boiling water blanch 3 minutes.
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2
In a colander drain leaves and refresh under cold water.
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3
Drain leaves well.
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4
Toast pine nuts golden and chop separately onion, prosciutto, raisins, dill, and parsley.
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5
In a saucepan bring 2 cups water to a boil with salt and stir in rice.
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6
Cook rice, covered, over moderately low heat until water is absorbed, 17 to 20 minutes, and transfer to a large bowl.
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7
In a heavy skillet cook onion in 2 tablespoons oil over moderate heat, stirring, until tender and golden and stir into rice with pine nuts, prosciutto, raisins, dill, parsley, currants, 3 tablespoons lemon juice, and salt and pepper to taste until combined well.
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8
Arrange 1 grape leaf, smooth side down, on a kitchen towel.
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9
Trim stem flush with leaf (if leaf is large, trim to 5 inches across), reserving stem and any trimmings.
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10
Spoon about 1 tablespoon filling onto leaf near stem end and roll up filling tightly in leaf, folding in sides and squeezing roll to pack filling.
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11
(Roll should be about 3 1/2 inches long.)
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12
Make more rolls in same manner.
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13
In a saucepan heat broth just to a simmer and keep warm, covered.
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14
Line bottom of a 3-quart heavy saucepan with reserved stems and trimmings and any remaining grape leaves and arrange rolls, seam sides down, close together in layers over leaves, seasoning each layer with salt.
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15
Drizzle remaining 2 tablespoons oil and remaining 3 tablespoons lemon juice over rolls and cover with an inverted heatproof plate slightly smaller than diameter of pan, pressing down lightly.
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16
Add just enough broth to come up to rim of plate and bring to a boil.
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17
Reduce heat to low and cook rolls, covered with plate and a lid, 50 minutes, or until leaves are tender and most of liquid is absorbed.
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18
Remove pan from heat and cool rolls, covered.
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19
Using plate to hold back rolls, pour off remaining liquid and transfer rolls to another plate, discarding stems, trimmings, and grape leaves.
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20
Stuffed grape leaves may be made 5 days ahead and chilled, covered.
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21
Halve stuffed grape leaves diagonally and serve at room temperature or chilled.
