• 2 cups rice (uncooked)
• 3 TBSP pine nuts
• 1/2 to 1/3 cup olive oil
• 1-2 tsp mint
• 3 TBSP currants/whatever
• 1 tsp sugar
• 2 tsp allspice
• 1/2 onion, chopped (optional)
• salt to taste
• 3+ cups water

Brown the rice, pine nuts, and onion (if using) in oil until blended in color.
Add 3 water and stir.
Add all other ingredients.
Reduce heat to simmer 10-15 min.
Let cool.

• 1 jar grape leaves (1lb? 2lb?)
• 1 TBSP lemon juice or juice of one lemon

Soak grape leaves in water (water it's packed in or fresh water?) with 1 TBSP lemon juice.
Drain.
Roll by cutting off stem of a leaf, placing 1 TBSP filling in center, fold up from bottom, fold in sides, then roll to complete.

Prepare a large pot by lining the bottom with parchment paper or extra grape leaves. Layer the rolled dolma in neat rows until there are none left. Line the top of the stack with extra grape leaves. Place a heatproof plate on top.

Add about 1/2 cup of water and cook on mid heat for five minutes. Then bring to a simmer and cook until water is absorbed, typically about 30 min. Check frequently and add water if things begin to look too dry.