Instructions: Bring the water to a boil in a medium saucepan. Stir in the rice and return to a boil. Reduce the heat to low, cover and cook for 20 minutes, until all the water has been absorbed. Transfer the rice to a large mixing bowl and add the currants, pine nuts, capers, lemon juice, olive oil, dillweed, salt, pepper, and cumin. Cool the filling in the refrigerator for 1 hour.

While the filling is cooling, bring a large pot of water to a boil. Fill a large bowl with ice water. Remove 10-12 leaves from each head of romaine.

Use the larger leaves, not the smaller inner ones. Dip 2 leaves at a time in the hot water for no more than 10 seconds and then immediately dip them into the ice water to stop the cooking. Pat the leaves dry and then cut the bottom one-third from each leaf. You should have leaves 4-5 inches long.

Place 2 tablespoons of the chilled filling mixture down the middle of each leaf. Fold the bottom of the leaf over the filling, then fold the sides in toward the center. Roll away from you to form a tight bundle. Place, seam-side down, on a plate, cover and refrigerate overnight to let the flavors mingle. Server chilled or at room temperature.

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