PREPARATION

Bring to boil the water. Add the vine leaves and boil for two-three minutes. Remove from liquid and drain. Remove the stems of the leaves. Combine chopped onions and pine nuts, add half the olive oil and sauté for just a minute. Add the rice, currants, and sauté for another minute and add the salt, sugar, mint, parsley, dill, allspice and the lemon juice.
Open up the leaves and put one tablespoon of the above mixture in the leaves and wrap them up like little parcels.
Put parsley and leave stems at the bottom of a heavy saucepan.
Add your stuffed leaves to the saucepan. Add the rest of the oil and the reserved liquid. If the water is less than 2 cups add some more hot water. Cover the dolmas with wax paper and place a plate over the paper to give weight during cooking. Cover and cook over medium heat until the rice is tender and all the water is absorbed (about one hour). If necessary add more water. Remove from heat and cool, covered.
Arrange the dolmas on a serving platter. Decorate with lemon wedges. Serve cold.