Olive-Oil Stuffed Vine Leaves

Warm half the oil. Soften the onion for 8 minutes; add the pine nuts if using and cook for 2 minutes. Stir in the rice and currants if using, then the measured ¾ cup hot water. Cook gently until absorbed, using 5 minutes as a guide; the rice will still be partly raw.

Take off the heat. Stir in herbs, reserving a little dill for serving, spices and seasoning. Spread in a shallow dish and let cool just enough to handle.

Line a wide saucepan with a few torn leaves. Put each remaining leaf vein-side up, add a small spoonful of filling near the stem end, fold the sides inward and roll without squeezing tightly. Arrange seam-side down in snug layers.

Add remaining oil, lemon juice and slices. Pour hot water down the side until it almost covers the rolls. Set a heatproof plate on top to hold them in place. Cover and simmer gently for 40–50 minutes, checking the water level.

Open one roll to check that rice and leaves are fully tender; add hot water and cook longer if needed.

Rest 15 minutes, then transfer gently. Finish with reserved dill. Serve warm, or cool promptly for refrigerated serving. Cool leftover rice dishes promptly in shallow containers, ideally within 1 hour, then refrigerate and use within 24 hours. Reheat only once until steaming hot throughout.