Ingredients

Instructions

  1. In a heavy 10" to 12" skillet, heat 3 tablespoons of the olive oil over a moderate heat until a light haze forms above it.
  2. Add the onions & cook for 5 minutes, stirring frequently, until they are soft & transparent but not brown.
  3. Add the rice & stir constantly for 2 to 3 minutes, or until the grains are coated with oil (Do not let them brown).
  4. Pour in the water, add the salt & a few grindings of pepper & bring to a boil over high heat.
  5. Reduce the heat to low, cover tightly, & simmer for about 15 minutes, or until the rice is tender & has absorbed all the liquid.
  6. In a small skillet, heat 1 tablespoon of the remaining olive oil & in it cook the pine nuts until they are a delicate brown.
  7. Add them to the rice, then stir in the currants. In a large pot, bring 2 quarts of water to a boil over high heat.
  8. Drop in the grape leaves and immediately turn off the heat.
  9. Let the leaves soak for 1 minute, then drain them in a sieve and plunge them into a bowl or pan of cold water to cool them quickly.
  10. Gently separate the leaves and spread them, dull sides up, on paper towels to drain.
  11. Layer the bottom of a heavy 2 to 3 quart casserole with 10 of the leaves. Stuff each of the remaining 30 leaves with about 1 tablespoon of the rice mixture.
  12. Stack the stuffed leaves, side by side and seam sides down, in layers in the casserole and sprinkle them with the remaining 2 tablespoons of oil and the cold water.
  13. Place the casserole over high heat for 3 minutes, reduce the heat to low and simmer, tightly covered, for 50 minutes.
  14. Uncover and cool to room temperature.
  15. To serve, arrange the stuffed grape leaves attractively on a platter or individual plates and garnish with lemon wedges.