Assyrian Dolma with Swiss Chard

I'm excited to be sharing my Swiss Chard Dolma recipe today! Of course, you've heard of Grape Leaf Dolma, and Cabbage Dolma, but have you heard of Swiss Chard Dolma? Melt-in-your-mouth little rolls of Swiss chard, filled with perfectly spiced rice, herb, and veggie mixture.

Assyrians call this dish "Dolma't Silka." It might not be as popular as grape-leaf, or Cabbage Dolma, but it's still equally delicious! Furthermore, Swiss chard is readily available at many grocery stores.

So if you don't want to get caught stealing your neighbor's grape leaves (see picture below), might I suggest this swiss chard recipe instead?

Why This Recipe Works

Whoever came up with the idea of using Swiss chard was a genius! Besides being easily obtainable, Swiss chard has the perfect texture for rolling.

Not to mention, a tangy flavor somewhat similar to grape leaves.

The large leaves can be portioned into six pieces each, after removing the thick spines and stems, which can be used to line the bottom of the pot.

Although the leaves are pretty soft and pliable, a quick blanching is still needed, before filling and rolling them.

How to Make Swiss Chard Dolma

Step 1: Boil a pot of water, while you prepare the Swiss chard leaves by washing thoroughly. Slice each leaf into 6 pieces (make sure to cut off the spine).

Step 2: Use the Swiss chard spines and stems to line the bottom of a 6 or 8-quart Dutch oven to prevent overcooking. If you don’t have enough, you can use grape or cabbage leaves. Alternatively, steaks can be used to line the bottom of the pot.

Step 3: Dip approximately 4 to 6 Swiss Chard leaf sections into boiling water for a few seconds. Drain the blanched leaves in a colander. Repeat until all the Swiss chard has been blanched.

Step 4: In a large bowl, mix the filling ingredients (starting with the rice, and ending with the cayenne pepper).

Step 5: Add oil, lemon juice, and tomato paste. Mix thoroughly until the tomato paste is evenly distributed.

Step 6: Place approximately one tablespoon of filling into the center of Swiss chard leaves and roll into a tight cigar shape. Place in tight rows in the Dutch oven. Repeat until the entire stuffing mixture and Swiss chard are used up.

TIP: If you have extra filling left, you can use it to stuff peppers, tomatoes, eggplant, grape leaves, or onions.

Step 7: Cover the pot with the lid, and cook over medium heat for 10 to 15 minutes, or until juices are released.

Prepare Dolma Cooking Liquid

Step 8: Meanwhile, combine cooking liquid ingredients into a small saucepan and bring to a boil. After the dolma has cooked for 10 to 15 minutes, pour the liquid carefully into the pot. Cover with a large, flat plate (optional). This helps to keep the dolma submerged in the cooking liquids.

Step 9: Turn the heat down very low and cook the dolma for 45 minutes to one hour. The rice should be very tender, and the dolma should melt in your mouth.

Recipe Tips

• Allow the dolma to rest for 15 minutes or so. During this time the extra liquid will be reabsorbed. If a large group is eating together, place a large flat tray over the top and quickly flip the pot over. This takes some technique. If you don't feel confident in doing this, either serve the dolma from the pot or transfer individual pieces onto a serving platter.
• Serve the yogurt and red sauce on the side. Each person will then top the dolma with some yogurt, followed by the spicy red sauce. 
• Pita bread can be served on the side. 
• For the benefits of Swiss chard, check out this article.

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