Assyrian Dolma Recipe (using Swiss chard)

I'm excited to be sharing my Swiss Chard Dolma recipe today! Of course, you've heard of grape leaf, 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 This Recipe

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 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 in 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.

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

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

The Cooking Liquid

Meanwhile, combine cooking liquid ingredients in 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.

Other Dolma Variations

Cabbage Dolma

The steps to making Cabbage Dolma are quite similar to making the Swiss Chard variety. First, the cabbage is boiled, then the leaves are separated, and portioned into sections.

A mixture of rice, diced meat, herbs, and spices is used to stuff the leaves. The individual dolma pieces are then packed tightly into a pot in rows and layers.

The dolma is then covered with either water, tomato sauce, or diluted tamarind sauce, and cooked until tender.

Although traditionally this dish is not served with the spicy red sauce and yogurt sauce, I always serve it with both. I'm a rebel like that...

Stuffed Vegetable Dolma (Dolmah't Renjeh)

Yet another popular Assyrian dolmah is known as "Dolmah't Renjeh." The Assyrian word "renjeh" means "colors." The name does a good job of describing this colorful dolmah.

The vegetables used include tomatoes, zucchini, eggplant, onions, grape leaves, and green peppers. These vegetables are first cored and seasoned with salt and pepper.

Next, the vegetables are stuffed with a mixture of rice, diced meat, herbs, and spices.

Water or a tomato sauce is then poured over the large pot and the vegetables are cooked until tender.

Grape Leaf Dolma

"Grape Leaf Dolma" is known as "Dolmah't Tarpeh" in Assyrian. Of all the varieties, this is probably the most popular.

Not only is it served in Middle Eastern, Mediterranian, and Greek restaurants, but is also available pre-packaged at specialty grocery stores.

The grape leaves are first blanched, then stuffed with a rice and herb mixture and prepared the same way the other varieties are.

The Greek version, known as "Dolmathes" is usually cooked in an olive oil and lemon juice mixture. Dolmades are not as heavily spiced as the Assyrian version.

For more on the benefits of Swiss chard, check out this article.

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