Turkish cuisine · Vegetable Dishes

Chard Rolls in Olive Oil

Chard leaves rolled around a filling of rice, dill and mint, gently braised in olive oil with lemon.

Ingredients · for 4 servings

• 500 g chard
• 180 g long-grain rice
• 2 onions
• 2 tbsp pine nuts
• 1/2 bunch dill
• 1 tsp dried mint
• 4 spring onions
• 120 ml olive oil
• 1 lemon
• Salt, pepper

Instructions

1. Soak the rice in warm water for 15 min. and rinse; separate the chard leaves from the stems, wash and dip in boiling water for 20 sec. until wilted, then shock in cold water.
2. Finely dice the onions and spring onions and sauté in half the olive oil over medium heat for 6–8 min. until soft.
3. Add the pine nuts and toast for 2 min. until light golden, then stir in the rice, chopped dill, crumbled mint, salt and pepper and toss for 2 min.
4. Spread the leaves flat with the rib side up, place 1 tsp of filling at the bottom end of each, fold in the sides and roll tightly into finger-thick rolls.
5. Pack them tightly seam-side down into a pot, pour in the remaining olive oil, the lemon juice and 250 ml hot water, and weigh down with a plate.
6. Cover and braise over the lowest heat for 30–35 min. until the rice is done; let cool lukewarm in the pot and serve with lemon wedges.