Rinse the Medium-Grain Rice under cold water until the runoff is mostly clear; drain and set aside to remove excess starch.
Finely chop the Onion and the herbs—Dill and Mint—so they’re ready to add to the filling.
Heat a generous splash of Extra-Virgin Olive Oil in a skillet over medium heat, add the chopped onion and sauté until soft and translucent.
Add the Pine Nuts and toast briefly with the onion until fragrant and lightly golden, then stir in the drained rice to coat the grains with oil.
Mix in the Currants, then season the mixture with Ground Allspice, Ground Cinnamon, Ground Black Pepper, Fine Salt and a pinch of Sugar to balance the flavors.
Pour in enough Water to cover the rice by about 1 cm and add a splash of Lemon Juice; bring to a gentle simmer, cover and cook until the rice is almost tender but still has a little bite—finish cooking will occur inside the leaves.
While the rice cools slightly, rinse the Brined Grape Leaves to remove excess brine and pat them dry; trim any thick stems and keep the leaves whole and pliable.
Lay a grape leaf vein-side up, place a spoonful of the filling near the stem end, fold in the sides and roll tightly into a neat cylinder; repeat until the filling is used up.
Arrange the rolls seam-side down in a snug single layer in a wide, heavy pot, packing them tightly so they don’t unravel during cooking.
Drizzle more extra-virgin olive oil over the packed rolls, squeeze fresh Lemon halves over them for brightness, and add just enough Water to come partway up the sides of the rolls; place a small heatproof plate on top to keep them submerged.
Cover and simmer gently over low heat for about 30–45 minutes, until the leaves are tender and the filling is fully cooked; let cool in the pot so the flavors meld.
Serve the sarma at room temperature or chilled with Lemon Wedges on the side for extra zing.
