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1
Carefully separate the grape leaves, place in a large bowl and pour boiling water over them to cover.
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2
Let the leaves soak for 20 minutes, then drain and rinse to remove excess salt.
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3
Drain the leaves, snip off the stems (reserving stems), and lay the leaves on a towel to dry.
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4
In a large saucepan, heat 3/4 cup olive oil, add the onions, salt and pepper, and cook over medium heat until onions are translucent, about 10 to 12 minutes.
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5
Add the water and stir in the rice.
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6
Cover, reduce the heat to low and cook rice until water is absorbed, about 17 to 20 minutes.
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7
Transfer to a large bowl, and mix in the pine nuts, lemon juice, parsley, currants, dry mint, allspice, and additional salt and pepper to taste.
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8
Place one leaf on a flat surface, vein side up, shiny side down.
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9
Place a rounded teaspoon of filling in the center of the leaf, near the stem edge.
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10
Fold the stem end over the filling, then fold both sides toward the middle, and form into a roll.
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11
Squeeze lightly in the palm of your hand to secure the roll.
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12
Repeat process with remaining leaves and filling.
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13
Line the bottom of a 3 quart heavy saucepan with reserved stems, trimmings and any leftover or torn grape leaves, and arrange bundles seam sides down, packing them close together in layers.
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14
Combine the remaining 1/4 cup olive oil with 3/4 cup water, and pour over the stuffed grape leaves.
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15
Place a small, heatproof plate on top of the stuffed leaves, cover the pan and simmer over low heat for about 45 minutes to 1 hour, or until leaves are tender and most of the liquid is absorbed.
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16
Cool the rolls in the pan, covered, then chill, covered and serve cold.
