2  bottles grape leaves, rinsed well
1/2  cup olive oil
1  large onion grated
3  cloves garlic, minced
1  cup cooked white rice
1/4  cup chopped fresh parsley
1/2  cup tomato sauce
1/2  cup currants
1/2  cup pine nuts, toasted
1/2  teaspoon cinnamon
1/2  teaspoon allspice
1/2  teaspoon salt
1/2  teaspoon black pepper

Place oil in a large pot and sauté the onions until soft. Add the garlic and stir for a minute. Add remaining ingredients.

Place 1 teaspoon of the mixture in the middle of a grape leaf, shiny side down, and fold securely. Complete filling. Place lettuce leaves or extra grape leaves in the bottom of a large skillet. Place stuffed grape leaves on top, folded side down. Sprinkle with a little water and cover skillet with a plate. Cook over low heat for one hour. Serve at room temperature.

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