Place currants in a bowl and add hot water. Set it aside.

Heat a large skillet over medium heat. Add pine nuts and cook, stirring frequently, until lightly browned, for 3 minutes.

Add olive oil and let it cook for 3-4 minutes. As it warms, the pine nuts will continue to brown, and you will start seeing the oil bubble. Stir frequently to prevent them from burning.

Add the onion and cook until softened, stirring often, and lightly browned, about 6-7 minutes.

Stir in the allspice, ground cloves, ground cinnamon, dried mint, sugar, kosher salt, and black pepper. Cook, stirring constantly, until everything is mixed.

Add the soaked currants with their liquid, stirring to combine.

Stir in the rice along with ½ cup hot (tap) water. Bring to a boil, put the lid on, reduce the heat to medium-low, and simmer for 15 minutes, or until all the liquid is absorbed. At this point, we are not fully cooking the rice; it should be about 75% cooked.

Turn the heat off and let it cool (with the lid on) for 1 hour.

Add the parsley and dill and stir to combine.

While it cools, remove the grape leaves from the jar, place them in a colander, and rinse them under warm tap water for 1 minute.

Working in groups of 7 to 8 leaves, align the stems and trim them all at once with kitchen scissors. Repeat until you run out of leaves.

Pick out a few of the torn leaves and set them aside.

Drizzle the bottom of a large pot with a tablespoon of olive oil, then line the bottom with the torn leaves.

To roll, lay one grape leaf shiny side down on a cutting board. Place 1 to 1½ teaspoons of filling in the center, near the stem end, and shape it into a 1½- to 2-inch cylinder. Fold the sides over the filling and roll from bottom to top. The finished roll should be approximately 2 to 2½ inches long. Place seam side down in the pot.

Repeat the process with the remaining grape leaves, filling the pot in a spiral pattern. You should have about 30 to 32 dolmas per layer in a 10 or 12-inch pot, which should give you 2 layers in total. If needed, you can do a third layer.

Scatter the sliced lemon over the top and place a small inverted plate directly over the dolmas to keep them in place.

Pour hot (tap) water over the dolmas, turn the heat to medium, put the lid on, bring to a boil. Once boiled, turn the heat down to low and simmer for about 30-35 minutes, or until most of the liquid is absorbed.