100 grape leaves (2 jars of 50 each)
2 c. white rice (washed)
3 med. onions, chopped fine
1 1/2 c. olive oil
2 lemons (squeezed to the maximum)
3/4 c. chopped fresh parsley
3/4 c. chopped fresh dill
2 tbsp. pignolia nuts (pine nuts)
2 tbsp. currants
Salt and pepper to taste

Prepare filling as follows: in a large skillet fry the chopped onions in a little bit of the olive oil until golden brown. Add the washed rice and the rest of the ingredients. Add about a cup of water. Cover and let simmer until all the liquid is absorbed. Let the mixture cool.

Rinse the vine leaves in fresh water. Set aside any broken or tough leaves to line the pot with. Fill the leaves carefully as shown below. A teaspoon of filling is sufficient and do not roll too tightly so as to allow room for the rice to expand. Place a few coarse leaves on the bottom of a large pot (or dutch oven), and arrange the rolled leaves side by side, layer upon layer, until all the leaves and filling are used. Add three cups of water, a little salt, the remaining olive oil, cover with a heavy plate (inside pot) and let simmer (with pot covered as well) for 40 to 45 minutes, or until rice is cooked. Serve cold.