Recipe 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
Recipe method
- 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.
Other arab recipes:
Stuffed swiss chard leaves in oil recipe
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