GRAPE LEAVES WITH RICE AND PINE NUT FILLING

Steps:

• Separate the grape leaves, and rinse them under cold running water.
• Soak the leaves in cold water while the rice cooks and cools.
• Heat a medium saucepan over medium heat and add 1/4 cup extra-virgin olive oil.
• When the oil is hot, add in the onion and saute until it is soft.
• Add in pine nuts, raw rice, and currants; cook, stirring for 2-3 minutes.
• Add in parsley, chives, tarragon, fennel greens, lemon zest, salt, cardamom, cinnamon, and 2 cups of chicken stock and bring to a simmer; do not stir.
• Cover, decrease heat, and let the rice cook until it is tender and the liquid has been absorbed, about 20 minutes.
• Remove the rice from the heat, fluff it with a fork, and transfer it to a large bowl to cool.
• Drain the grape leaves and lay them out on a towel to dry.
• Working with one leaf at a time, place a rounded teaspoonful (don't overstuff) of the rice filling at the base of the leaf where it connects to the stem.
• Cover the filling with the tail end of the leaf and roll it.
• Fold the sides of the leaf to the center to enclose the filling, and roll up the package.
• Finish with the seam on the bottom; repeat to roll the remaining grape leaves.
• Line the bottom of a 3-quart saucepan with the grape leaves that have ripped or torn.
• Place a layer of rolls in the pan, drizzle a little of the lemon juice on top, and lay a few grape leaves over them to cover.
• Continue to layer the rolls in the pan.
• Top with more ripped or torn grape leaves to cover.
• Pour the olive oil, remaining 3/4 cup chicken stock, and remaining lemon juice into pan, cover, and place the pan over medium heat.
• Braise for about 45 minutes at a bare simmer.
• Remove the pan from the heat and let cool until the rolls are easily handled.
• Arrange the grape leaves on a tray and garnish with sliced lemon.
• Serve warm or at room temperature.
• Make ahead: the stuffed grape leaves can be kept, covered and refrigerated for 3 days.