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1
Separate the grape leaves, and rinse them under cold running water.
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2
Soak the leaves in cold water while the rice cooks and cools.
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3
Heat a medium saucepan over medium heat and add 1/4 cup extra-virgin olive oil.
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4
When the oil is hot, add in the onion and saute until it is soft.
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5
Add in pine nuts, raw rice, and currants; cook, stirring for 2-3 minutes.
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6
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.
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7
Cover, decrease heat, and let the rice cook until it is tender and the liquid has been absorbed, about 20 minutes.
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8
Remove the rice from the heat, fluff it with a fork, and transfer it to a large bowl to cool.
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9
Drain the grape leaves and lay them out on a towel to dry.
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10
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.
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11
Cover the filling with the tail end of the leaf and roll it.
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12
Fold the sides of the leaf to the center to enclose the filling, and roll up the package.
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13
Finish with the seam on the bottom; repeat to roll the remaining grape leaves.
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14
Line the bottom of a 3-quart saucepan with the grape leaves that have ripped or torn.
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15
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.
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16
Continue to layer the rolls in the pan.
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17
Top with more ripped or torn grape leaves to cover.
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18
Pour the olive oil, remaining 3/4 cup chicken stock, and remaining lemon juice into pan, cover, and place the pan over medium heat.
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19
Braise for about 45 minutes at a bare simmer.
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20
Remove the pan from the heat and let cool until the rolls are easily handled.
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21
Arrange the grape leaves on a tray and garnish with sliced lemon.
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22
Serve warm or at room temperature.
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23
Make ahead: the stuffed grape leaves can be kept, covered and refrigerated for 3 days.
