For this dish, you can choose between swiss chard, patience dock or vine leaves.

Remove the middle stems, wash the leaves and stack them on a deep tray.

Soften the leaves with 1 liter of boiling water. If you are using vine leaves rather than swiss chard, boil the washed vine leaves in boiling water until they are completely tender.

Sauté the pine nuts in oil in a wide pan until their colour changes, add the onion and currants.

Add the rinsed rice, sugar, allspice and salt, and stir.

Add 1 cup of hot water and simmer over a medium heat until the rice is half-cooked.

After the mixture has cooled, place the filling on the prepared chard leaves and roll.

Place the stuffed rolled leaves in a pan. Add 1 cup of lukewarm water. Cook over a medium heat until the water is absorbed by the rice. Since swiss chard is a delicate vegetable, the cooking time will not exceed 10–15 minutes. When using vine leaves, the cooking time may take up to 30 minutes. When the wrapped leaves are cooked, allow the pan to cool with the lid on.

Serve with lemon slices.