Lenten Grape Leaves Stuffed with Rice

TANGY rice-stuffed grape leaves are served throughout Greece and the Middle East. While those of northern and mainland Greece tend to be more complex, with pine nuts and various spices, the simple fennel-and-mint-scented grape leaves of the islands have a clear flavor that brings to mind the aromas of summer. The recipe is my adaptation of a dish that Kalliopi Delios, from Avgonima, Chios, serves as a meze.

Her grape leaves are never served warm, as being prepared a day ahead