Dolmades (Stuffed Grape Leaves) Recipe | Tyler Florence | Food Network

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