Heat olive oil in a pan over medium heat; sauté diced onions and minced garlic until softened and fragrant, about 3-4 minutes.

Add pine nuts and currants, stirring until the nuts are lightly golden, about 2-3 minutes.

Stir in ground cinnamon, allspice, maple syrup, and rinsed basmati rice. Pour in enough water to cover the rice by 1/4 to 1/2 inch.

Season with salt and pepper, cover, and bring to a boil before reducing the heat to simmer gently for 10 minutes.

Remove the filling from heat, stir in the chopped dill and parsley, cover, and let it steam for another 5 minutes to finish cooking the rice.

Preheat your oven to 200°C (400°F) to ensure a hot, even baking environment.

Cut the tops off the Braeburn apples to create lids, and carefully core and scoop out enough flesh to make space for the filling.

Arrange the apples in a baking tray.

Generously stuff each apple with the rice mixture, pressing down gently to ensure they are filled to the brim.

Replace the tops of the apples. In a bowl, mix lemon juice, olive oil, maple syrup, and a splash of water, then pour this mixture into the tray.

Bake for 20-30 minutes, or until the apples are noticeably tender, and the juices have caramelized.

Garnish with extra parsley or mint just before serving.