Soak the brined leaves in hot water for a few minutes to remove the salt, then drain; trim the tough stems with scissors.

Sauté the onion in olive oil until soft, add the pine nuts and stir until pink. Add the washed rice, drained currants, and spices and sauté over low heat until the rice absorbs the oil, then remove from heat and let cool slightly.

Open the leaf with the veined side facing up, place a dessertspoon of filling near the stem end, then roll up tightly but not too tight, folding in the sides first. Important: Use a small amount of filling and don't roll too tightly, since the rice will expand.

Line the bottom of the pot with a few leaves and arrange the dolma tightly side by side. Drizzle with hot water and lemon juice, weigh down with a plate, and cook over low heat until the rice softens and the water is absorbed.

Remove from heat and let rest with the pot covered until it reaches room temperature. Serve cold, with a lemon wedge on the side if desired.