How to prepare:

1. To prepare the Stuffed Leaves ( Sarma ) ; Heat half a glass of olive oil in a large-bottomed pan. Fry the 3 grated onions until they turn lightly colored. Then add 1.5 tablespoons of peanuts on it and continue roasting.
2. Fry the 1.5 cups of rice, which you have drained for 5 minutes in warm water, together with the onions, until the rice becomes transparent.
3. Then respectively; Add 1 tablespoon of currants, 1 teaspoon each of salt, black pepper, allspice and cinnamon and mix.
4. Add approximately 1 glass of hot water and cook the filling on low heat for 5 minutes, then remove from the stove.
5. Spread the pickled vine leaves on the counter so that the veined parts remain on top. In the middle of each leaf; Prepare it and share it with a dessert spoon each of the stuffing that you have warmed.
6. Take the edges in and move from the wide part to the tip.
7. Cover the bottom of the wrapping pot with a few grape leaves.
8. Place the wraps you have prepared, in rows, side by side. After slicing the lemon into rings, place it on the wraps.
9. In order not to open during cooking; Cover them with a flat serving plate. Add 1.5 cups of hot water and 2 tablespoons of olive oil to the pot and cook the wraps over low heat for about 35 minutes.
10. According to desire; Serve it warm or cold.