Stuffed swiss chard leaves in oil recipe

Recipe for stuffed swiss chard leaves in oil in our easy arab recipes collection.

Recipe ingredients

• 32 ounces 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
• 32 ounces 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

How to make stuffed swiss chard leaves in oil

• 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.

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• Spinach with fried kibbi balls soup
• Sour lentil soup
• Saudi arabian rice
• Strained lentils
• Stuffed gourds and eggplants
• Syrian stuffed zucchini in yoghurt

• Rice with fresh broad beans
• Rice with truffles
• Rice with vegetables
• Roasted lamb
• Raisin drink
• Stuffed eggplant with yoghurt
• Stuffed eggplants in oil
• Seasoned brains

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