Ingredients

1/2 cup extra-virgin olive oil
1 large yellow onion, finely chopped
1 small fennel bulb, halved, cored and diced
1 teaspoon grated lemon zest
1/2 cup pine nuts
1 cup long-grain rice
1 1/2 cups chicken stock
2 tablespoons finely chopped dill leaves
1/4 cup finely chopped flat-leaf parsley
Kosher salt and freshly ground black pepper
1 (8-ounce) jar grape leaves, rinsed and drained

2 lemons, juiced

Directions

To make the filling, coat a large saute pan
with 1/4 cup of the oil and place over medium heat. Add the onion, fennel and lemon zest
and stir until soft, about 10 minutes. Add the pine nuts and rice, saute for 2 minutes,
stirring to coat. Pour in just 1/2 cup of the chicken stock and lower the heat. Simmer
until the liquid is absorbed and the rice is al dente, about 10 minutes. Scrape the
parboiled rice mixture into a bowl and add the dill and parsley; season with salt and
pepper. Allow to cool. Now on to the grape leaves.

Bring a big pot of water to a simmer. Blanch the grape leaves in the hot water for 5
minutes until pliable. Drain then trim the stems and any hard veins from the leaves. Pat
dry with paper towels.

To assemble the dolmades, lay a grape leaf on a work surface, shiny-side down. Put 2
tablespoons of the rice filling near the stem end of the leaf. Fold the stem end over the
filling, then fold both sides toward the middle, and roll up into a cigar – it should
be snug but not overly tight because the rice will swell once it is fully cooked. Squeeze

lightly in the palm of your hand to secure the roll. Repeat with remaining grape leaves
and filling.

Place the dolmades in a large Dutch oven or wide deep skillet, seam-side down in a single
layer. Pour the remaining cup of broth, remaining olive oil, and the lemon juice over the
dolmades, the liquid should reach halfway up the rolls, add some water if necessary. Cover
the pan and simmer over low heat for 30 to 40 minutes, until the dolmades are tender when
pierced with a fork. Serve warm, at room temperature or cool.