Yalangi with Chard Leaves
Stuffed chard leaves prepared in the style of yalangi.
Similar to stuffed grape leaves or rolled vegetable parcels.
Roll the leaves tightly so the filling stays inside while cooking.
Ingredients
- chard
- 2 cups chopped parsley
- 1 medium onion
- 2 tomatoes
- 1 cup soaked short-grain rice
- half a cup olive oil
- three-quarters of a cup lemon juice
- 1 cup pomegranate molasses
- half a teaspoon black pepper
- 1 teaspoon salt
- 1 tablespoon dried mint
- half a teaspoon coffee
- water
- carrots
- potatoes
Instructions
- Wash the parsley before use, then chop it to prepare the filling.
- Prepare the filling in a mixing bowl by combining the chopped parsley, onion, tomatoes, soaked short-grain rice, olive oil, lemon juice, pomegranate molasses, black pepper, salt, and dried mint, then add the coffee if desired.
- Boil the chard leaves in a pot of water until they are soft enough to roll.
- Drain the chard leaves after boiling.
- Arrange the chard leaves on the work surface and cut or arrange them as needed to shape them into triangles for rolling.
- Place some filling inside each chard leaf on the work surface, then roll it into a triangle.
- Arrange the stuffed chard triangles closely together in the pot.
- Cover the stuffed chard in the pot while cooking.
- Cook the stuffed chard in the pot over low heat.
- Leave the stuffed chard in the pot until fully cooked, then serve hot.