Dolmades - stuffed grape leaves - represent one of the most ancient and meditative preparations in Greek cuisine. Each tender, slightly tart brined grape leaf is individually filled with a mixture of short-grain rice, pine nuts, currants, fresh herbs, and lemon zest, then rolled into a precise cylinder, packed tightly in a pot, and steamed under pressure in a bath of olive oil and lemon juice until the rice cooks from the steam and the flavors meld into a remarkably complex, lemony, herbal whole.
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Combine the raw rice, toasted pine nuts, currants, finely chopped parsley, dill, lemon zest, grated onion, a generous pour of olive oil, and salt and pepper. Mix well. The filling should be fragrant and well-seasoned.
Lay a grape leaf flat on a work surface, smooth side down. Place a generous teaspoon of rice filling at the stem end. Fold the stem end up over the filling, fold in the sides, then roll tightly away from you into a compact cylinder. The roll should be snug but not so tight that the rice cannot expand during cooking.
Line the bottom of a wide, heavy pot with a single layer of unstuffed grape leaves (this prevents the dolmades from burning).
Pack the dolmades tightly in the pot in layers, seam side down. They should be packed so they support each other and do not unroll during cooking.
Mix together the remaining olive oil, fresh lemon juice, and enough water to just cover the dolmades. Pour over the packed rolls.
Place a heavy plate directly on top of the dolmades to weigh them down and keep them submerged. Cover the pot tightly and cook over medium-low heat for 45 minutes . The inside the pot cooks the rice. Allow to cool completely before serving - they are traditionally served at room temperature with lemon wedges and thick yogurt.
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