SILVERBEET DOLMADES WITH LAMB, FENNEL & PINENUTS - Cuisine Magazine - From New Zealand to the World

Ingredients

• ¼ cup olive oil
• 1 small onion, finely chopped
• 1 fennel bulb, finely chopped, fronds reserved
• 1 teaspoon cinnamon
• ¼ teaspoon allspice
• ¼ teaspoon cloves
• 1 teaspoon salt
• 1-2 bunches silverbeet
• 250g lamb mince
• ⅓ cup short grain rice
• ¼ cup currants
• 2 tablespoons toasted pinenuts (I used Pinoli)
• grated zest and juice of 1 lemon
• ½ cup mint leaves, chopped
• ½ cup flat-leafed parsley or dill, chopped
• 1 litre (approx) water or chicken stock
• 1 cup Greek-style yoghurt
• ¼ cup tahini
• 3-4 tablespoons reserved cooking liquid, slightly warmed
• 2 tablespoons chopped parsley or dill
• 2 tablespoons toasted pine nuts, to serve