Stuffed swiss chard leaves in oil

Ingredients:

1 kg, 32 oz, Swiss-chard
4 cups, 4 bunches, finely chopped fresh parsley
1/4 cup mint leaves, finely chopped
3/4 cup short grain rice
1 large onion, finely chopped
1 kg, 32 oz, tomatoes, finely chopped
1 cup olive oil and vegetable oil mixture
1/2 tablespoon salt
A dash of ground white pepper
A dash of ground cinnamon
A dash of ground allspice
1/2 cup lemon juice
1 teaspoon pomegranate thickened juice, as desired
1 cup water

Preparation:

Filling:

Rub onions with salt.
Mix rice with onion, mint, tomato and parsley.
Stir in 1/2 quantity of lemon juice, 1/2 quantity of olive oil, salt and spices.

Silverbeet or Swiss-chard leaves should be halved lengthwise and cut into 15 cm squares.
Dip briefly in boiling water. Drain.
Place squares shiny side down on work surface.
Put 1 tablespoon stuffing on each square.
Roll up into a small neat roll.
Repeat the same process with the remaining leaves.
Reserve filling stock.
Arrange rolls in layers in an oiled pot.
Add water, lemon juice, pomegranate juice, filling stock and remaining oil.
Invert a plate on top of rolls to keep them intact during cooking.
Place pot over heat.
Bring to a boil on medium heat, reduce to low and simmer gently for 45 minutes.
Serve luke warm or cold.