Stuffed Vine Leaves

Place the vine leaves in fresh water for about 20 minutes, discarding any with small cuts or tears

Drain and dry them with a cloth, remove the stems, and lay them out well-aligned on a surface

Put 4 tablespoons of oil in a saucepan and wilt the onions, add the pine nuts and sultanas, and let them brown for 2 minutes

Add the rice, cumin, parsley, fennel fronds, salt, and pepper, and let them flavor, stirring well for 5 minutes

Add a cup of water and let it cook for 10 minutes until the liquid is absorbed

Remove from heat and let cool

Place a spoonful of this mixture on each vine leaf and form rolls by folding the two ends like a package to prevent the filling from escaping

For extra security, you can tie them crosswise with a thin thread

Place a piece of wax paper at the bottom of the saucepan, pour in the remaining oil and water, and arrange the dolmades in a single layer, well-aligned but not too close to each other

The oil and water should be about 2 cm deep

Put the saucepan on the heat, bring to a boil, lower the flame, and let it cook over moderate heat for about 45 minutes

If using canned vine leaves, first soak them in cold water for 12 hours, then drain and dry them well, and proceed as indicated above