Yalanchi Sarma Armenian Rice Stuffed Grape Leaves

Ingredients

• 1 1/2 cups (360ml) extra-virgin olive oil, divided
• 1 large onion (10 ounces; 284g), finely chopped (see notes)
• 4 teaspoons (12g) Diamond Crystal kosher salt; for table salt, use half as much by volume
• 1 1/2 teaspoons (4g) freshly ground black pepper
• 1/8 teaspoon baking soda
• 6 tablespoons tomato paste (about 3 1/4 ounces; 90g), see notes
• 1 cup long-grain white rice (7 ounces; 200g), rinsed and drained
• 2 cups (480ml) water, divided
• 3/4 cup (175ml) fresh lemon juice, from 4 to 5 lemons, divided
• 1/4 cup dried currants (1 ounce; 30g), optional
• 2 tablespoons (8g) flat-leaf parsley, chopped
• 1/4 cup (42g) pine nuts
• One 24-ounce jar grape leaves in brine (see notes)
• 4 lemon wedges from 1 lemon

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