To begin, heat 2 tablespoons of olive oil in a large pan over medium heat. Add the chopped onions and pine nuts, cooking until the onions are soft and the pine nuts are golden, about 5-6 minutes. Stir occasionally to ensure even cooking and prevent burning.

Add the rinsed rice to the pan, stirring to coat it with the oil. Sauté the rice for 3-4 minutes until slightly translucent, which helps give the filling its characteristic texture.

Add the currants, cinnamon, allspice, salt, and black pepper to the rice mixture. Pour in 1/2 cup of water, stirring well. Cover the pan and let the rice simmer gently for 10 minutes, until the water is absorbed but the rice is only partially cooked.

Remove the pan from heat and fold in the chopped parsley, mint, and dill. Squeeze the juice of one lemon over the mixture, stirring gently to incorporate. Set the filling aside to cool to room temperature, as this will make it easier to handle.

Prepare the vine leaves by trimming any tough stems. Lay one leaf flat, shiny side down, and place a teaspoon of filling near the base of the leaf. Fold the bottom edge over the filling, then fold in the sides, and roll tightly toward the tip to create a small cylinder. Repeat with the remaining leaves and filling.

Line the bottom of a heavy pot with extra or torn vine leaves to prevent sticking. Arrange the stuffed leaves in layers, seam side down, in a snug, single layer.

Drizzle olive oil over the stuffed leaves, adding enough water to just cover them. Place a heatproof plate on top to keep the rolls in place while cooking. Cover the pot and simmer gently for 45 minutes to 1 hour, until the vine leaves are tender and the filling is fully cooked.

Let the stuffed vine leaves cool to room temperature. Serve with extra lemon wedges and a drizzle of olive oil for a bright, traditional finish. Zeytinyağlı Yaprak Sarma is often enjoyed cold as an appetizer, showcasing the flavors of fresh herbs and tender rice. Enjoy the dish alongside a refreshing salad or with Turkish yogurt for an authentic experience.