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1
Heat 2 tablespoons oil in heavy medium saucepan over medium heat.
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2
Add onion and saute until tender, about 5 minutes.
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3
Add rice and allspice and stir 30 seconds.
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4
Add 1 1/2 cups water and currants and bring to boil.
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5
Reduce heat to low, cover and simmer until water is absorbed and rice is tender, about 20 minutes.
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6
Remove from heat.
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7
Heat 1 tablespoon oil in heavy small skillet over medium-low heat.
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8
Add pine nuts and saute until golden brown, about 6 minutes.
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9
Mix nut mixture into rice.
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10
Season with salt and pepper.
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11
Bring large pot of water to boil.
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12
Add grape leaves and stir to separate.
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13
Turn off heat; let stand 1 minute.
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14
Drain.
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15
Rinse with cold water to cool; drain well.
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16
Cover bottom of heavy large skillet or Dutch oven with about 10 grape leaves, pressing about 1 inch up sides of skillet.
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17
Arrange 1 leaf, vein side up, on work surface.
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18
Place 1 rounded tablespoon rice filling near stem.
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19
Fold in sides, then roll up jelly roll fashion.
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20
Repeat with remaining filling and leaves.
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21
Arrange stuffed leaves, seam side down, close together in leaf-lined skillet.
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22
Drizzle 3 tablespoons oil over.
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23
Add 1/4 cup water and fresh lemon juice.
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24
Bring to boil.
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25
Reduce heat to medium-low, cover and cook 50 minutes.
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26
Cool completely.
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27
(Grape leaves can be made 1 day ahead.
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28
Cover and refrigerate.)
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29
Arrange stuffed grape leaves on platter.
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30
Garnish with lemon and parsley.
