This dish is the mainstay of a Lebanese mezze table (after grape leave season). Personally, I like it even more than stuffed grape leaves! (it melts in the mouth)
As for the filling, you can apply Asma’ s directions: Like making a tabbouleh, just replace bulgur with rice.
Come to think of it, you can use bulgur too (coarse) or any other grain instead of rice!
LOTS of parsley (flat-leaved), tomatoes, onions, mint, lemons and olive oil. A touch of rice (medium-grain, starchy). Potatoes and more tomatoes and onions to line the pot.
- 1 bunch of swiss chard (leaves only)
- 2 potatoes, 2 tomatoes, 2 onions (to line the pot)
- 3 large lemons
- 3/4 cup of olive oil
- salt, pepper
- 1/2 cup of rice (sushi, Egyptian, Turkish, Italian, any medium-grain, starchy rice)
- 3 bunches of Italian parsley
- 1 bunch of mint (or substitute 3 tbsp of dried mint, crumbled)
- 3 large tomatoes
- 2 white onions
- Chop the parsley fine discarding the stems. Dice the tomatoes, collecting the juice into a bowl. Chop the onions fine. Place the parsley, onions and tomatoes in a large bowl. Chop the mint, add to the bowl, and sprinkle salt, pepper onto the mixture. Juice the lemons and pour 2/3 of the juice onto the chopped veggies, as well as 1/2 cup of olive oil; add the rice and mix. Add any tomato juice and mix. Set aside.
- Drop the chard leaves into a large pot of boiling water and blanch for a few seconds until limp. Remove and drain; cut into rectangles or squares, place about a small tablespoon of stuffing at one end and roll up like a cigar. Line a pot with sliced potatoes, tomatoes and onions; place the rolled leaves on top side by side. Place a small plate on top once the leaves are all rolled. Place over medium heat and pour the rest of the lemon juice and olive oil and about a small cup of water onto the leaves; cover the pot, bring to a simmer and let it simmer gently for one hour. Cool, and serve at room temperature. To serve, flip the pot onto a large platter.