When the water is almost evaporated, stir gently to divide up uniformly herbs in the rice, without breaking rice grains.
In a big bowl, mix the rice with the pine nuts and the currants.
Drain and unroll the vineleaves in a plate being carefull not to torn them !!!
Cover the bottom of a pan with some unusable leaves (which are torn or too small),
Folding of dolmas :
place in your hand 2 head-footed over lapping leaves (veins upwards, tails in the middle),
Full with 1 tbsp of stuff and fold up leaves in 4 (veins always in the middle of the dolmeh)
Press to pack and close,
Place the dolmas multi-storey in the pan,
Pour the lemon juice and the olive oil dash on the top,
Put the remaining leaves on the top of the pile, place a heavy plate (or a clean flat stone) on it to press and close the cover of the pan,
Cook over (very) low heat for 15 min, adding (little) water progressively when needed.