Dolma (stuffed grape leaves)

Ingredients:

• 1 cup long grain rice
• 1 large fennel bulb, cored and diced
• 1 can (225 g) of grape leaves (rinsed, drained)
• 1/2 cup olive oil
• 1 large onion, finely chopped
• 1 tsp grated lemon zest
• 1/2 cup pine nuts
• 1.5 cups chicken broth
• 2 tbsp finely chopped dill leaves
• 1/4 cup finely chopped parsley
• Salt and ground black pepper
• Juice of 2 lemons

Preparation:

1. To make the filling, heat 1/4 cup oil in a large skillet over medium heat. Add the onion, fennel, and lemon zest and cook, stirring, until softened, about 10 minutes. Add the pine nuts and rice and cook, stirring, for 2 minutes. Add 1/2 cup chicken broth to reduce the cooking temperature.
   
   Cook until the liquid is absorbed and the rice is al dente, about 10 minutes. Transfer the partially cooked rice mixture to a bowl, add the dill and parsley, and season with salt and pepper. Let cool. Proceed with preparing the grape leaves.
2. Bring a large pot of water to a boil. Blanch the grape leaves in the hot water for 5 minutes, until they become pliable. Drain, then trim off the stems and any tough fibers. Pat dry with paper towels.
3. To assemble the dolma, place the grape leaf face down on the work surface.
   
   Place 2 tablespoons of rice filling on the stem end of the leaf. Fold this end of the leaf over the filling, then fold both sides toward the middle and roll the leaf into a cigar shape. It should be fairly tight, but not too tight, as the rice will swell further during cooking.
   
   Lightly squeeze the cigar with your palm to prevent the leaf from unrolling. Repeat the same steps with the remaining leaves and filling.
4. Place the stuffed grape leaves in a large roasting pan or wide, deep skillet, seam-side down, in a single layer. Pour in the remaining cup of broth, the remaining olive oil, and lemon juice; the liquid should come halfway up the leaves.
   
   Add more water if necessary. Cover the pan and simmer over low heat for 30-40 minutes, until the dolma is tender when pierced with a fork. Serve warm, at room temperature, or cold.