Fennel stuffed vine leaves

This is another one that you need an afternoon for, but the reward at the end is divine. To pass one of these onto your taste buds is a sensation worthwhile.

Method

pre heat oven to 180
chop the onions and fennel roughly cover with rice bran oil and bake for about 30-40 mins

place basmati in 2 cups of water with the spices and bring to boil, place a lid on top and turn the heat down to simmer for 10 mins, turn heat right off and leave the lid on to steam for another 10 mins

heat oil in the pan and fry the cumin and caraway seeds until they pop, add in the sumac and the roasted vegies, stir through then add in the garlic

remove the cinnamon and cardamon pods from the rice (they usually rise to the top) and add into the mixture and mix it all around, don't cook the garlic too much as it will give it a nice kick if slightly raw

Add a bit more oil it you need to. Heat a pan and add the almonds and sesame seeds and dry fry till golden brown stir or shake continuously. Mix all ingredients together and now you are ready to start rolling.

Place a vine leaf on a flat surface and spoon in some mixture, roll it up into a long sausage shape. It takes a few goes, don't worry if you mess the first few up.

Serve straight away or keep in the fridge for a few days.