1 tablespoon black currants
¼ cup olive oil
1 small onion, minced (½ cup)
3 or 4 scallions, white and green parts, minced
2 tablespoons pine nuts
½ cup long-grain rice
2 medium tomatoes, peeled seeded and chopped, or 2 canned tomatoes, drained and chopped
Salt and pepper
¼ cup hot water
¼ teaspoon ground allspice, or more to taste
About 25 grape leaves, see note
¼ cup fresh lemon juice
Put the currants in a small bowl and cover with hot water to soften while you prepare the rest of the stuffing.
Warm the olive oil in a saucepan over medium-low heat and gently sauté the onion and scallions for 15 minutes or until they are thoroughly softened but not browned. Add the pine nuts and continue cooking a few minutes longer, until golden.
Add the rice and stir to coat thoroughly with the oil. Add the tomatoes, salt and pepper, and pour in the hot water. Mix well, cover and cook over gentle heat until all the liquid has been absorbed, about 10 minutes. The rice will start to soften but will not be cooked. Remove from the heat, stir in the allspice and drained currants, and set aside, covered, for 10 minutes.
Rinse the grape leaves. Place one leaf with the smooth side down on a counter. Remove the stem, if attached. Place a spoonful of stuffing at the base of the leaf, where the stem was attached, about ½ inch from the edge. Fold the bottom edge up around the stuffing, then fold in each side, right and left. Carefully roll the leaf, making a compact bundle, toward the point.