c("FOR GRAPE LEAVES:", "Heat 1/4 cup oil in heavy medium saucepan over medium low heat. Add  onion and garlic. Saute until very tender, about 10 minutes.", "Add  rice and cumin and stir 1 minute. Add 2 cups broth and currants.", "Cover and simmer until rice is tender and liquid is absorbed, about  20 minutes.", "Transfer to bowl.", "Mix in nuts, parsley and mint. Season  with salt and pepper.", "Cool completely.", "(Can be made I day ahead. Cover; chill.)", "Place grape leaves in bowl.", "Cover with cold water and let stand 30  minutes.", 
"Drain.", "(Cut off stems.", "Arrange 1 leaf veined side up on  work surface. Place 1 rounded Tbsp of rice filling on stem end,  leaving 1/2-inch border.", "Fold 2 short sides over rice, then roll up  starting at stem end.", "Repeat with remaining leaves and filling.", "Place seam in side down in 2 heavy 12-inch skillets.", "Divide  remaining 3 Tbsp oil and 2 cups broth between skillets.", "Cover;  simmer over medium-low heat until liquid is absorbed, about 30  minutes.", "Uncover and let rolls cool.", 
"Transfer to platter.", "Cover and  chill.", "(Can be made 1 day ahead.)   FOR SAUCE:  Combine yogurt, mint, and garlic in small bowl.", "Season to taste with  salt and pepper.", "Place grape leaf rolls on platter and garnish with lemon.", "Serve with  sauce.  These rice-filled grape leaves are a classic Greek appetizer.")