I'm excited to be sharing my Swiss Chard Dolma recipe today! Of course, you've heard of Grape Leaf Dolma, Mixed Vegetable 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.
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Assyrians call this dish "Dolma't Silka." It might not be as popular as
So if you don't want to get caught stealing your neighbor's grape leaves, might I suggest this swiss chard dolma recipe instead?
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😍 Why You'll Love This Recipe
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
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.
Pro 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.
👩🏼🍳 Pro Tips
- Allow the swiss chard 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 also be served on the side to sop up the sauce.
- For the benefits of swiss chard, check out this article.
If you have more swiss chard left, try my new swiss chard soup recipe!
🫑 Related Recipes
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Ingredients
Method
- 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).
- 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.
- 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.
- In a large bowl, mix the filling ingredients (starting with the rice, and ending with the cayenne pepper).
- Add oil, lemon juice, and tomato paste. Mix thoroughly until the tomato paste is evenly distributed.
- 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.
- Cover the pot with the lid, and cook over medium heat for 10 to 15 minutes, or until juices are released.
- 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.
- 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.
- Heat oil in the same small saucepan. Add onion and cook until translucent. Add tomato paste and paprika and stir over medium heat for a few minutes.
- Add salt, cayenne, and water and stir until the tomato paste is completely dissolved. Turn down the heat and cook for an additional ten minutes.
- Mix yogurt and water, until the yogurt is diluted into a sauce. Add the remaining yogurt sauce ingredients and mix to incorporate. Refrigerate until ready to serve.
Nutrition
Notes
- 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.
Edyta says
Great and delicious. I found this recipe couple years ago and then lost it somehow in the depths of internet. Came back today and I am now stuffing myself with these delicious healthy snacks. Yum!
Hilda Sterner says
Hi Edyta, I'm so glad you found it again & thanks for taking the time to leave the review!
erik mitchell says
Can I use sumac instead of sour salt?
Hilda Sterner says
Hi Eric,
What a great question! I've never considered sumac, but I can see it working. I would just worry about the color of the dolma being affected. What you can use for sure is lemon juice. I use lemon juice and sour salt interchangeably. Good luck!
Adee says
Where can i find sour salt? ...or can you recommend a substitute? Thanks!
Hilda Sterner says
Hi Adee, Sour salt is sold in most stores, the other name for it is citric acid. If you can't find it, you can get it on Amazon: https://amzn.to/2HHJkgz
Christy says
Can I use cast regular T fal pot if I don’t have a cast iron?
HildaSterner says
Hi Christy, I'm not sure if you're referring to the dolma recipe? If so, you can use any pan you want!
Pramane Younathan says
My husband is Assyrian and I made this for him. He said this is the BEST dolma he's ever had! I've made it 3x so far and everyone that has tasted this raves about it.
HildaSterner says
Hi Pramane
Thank you sooooo much for coming back and letting me know that your husband loves the dolma! Comments like that make my day. Leaving a review and rating the recipe really helps me so THANK YOU!