Stuffed Swiss Chard Leaves with Ground Lamb, Rice, and Parsley in Cool Yogurt

Name: Stuffed Swiss Chard Leaves with Ground Lamb, Rice, and Parsley in Cool Yogurt
Yield: Makes 4 to 6 Servings
Cuisine: Turkish
Ingredients: 1 bunch red Swiss chard (about 2 pounds), trimmed of heavy stalks and washed well; 4 tablespoons extra-virgin olive oil; 1 large onion, finely chopped; Salt and freshly ground black pepper to taste; Leaves from 1 bunch fresh parsley, finely chopped; ½ teaspoon freshly ground allspice berries; 10 ounces ground lamb; ½ cup raw medium-grain rice, soaked in water for 30 minutes and drained or rinsed well; ½ cup plus 2 tablespoons water; 1 cup full-fat plain yogurt

Preparation info

Makes
4 to 6
Servings

Difficulty
Easy

Appears in

Mediterranean Small Plates

By Clifford A. Wright

Published 2023

About

In Turkey, stuffed grape leaves are a very popular meze, but cooks also like to stuff other vegetables, including peppers, zucchini, cabbage leaves, and, in this incredibly delicious dish called kiymalı pazı dolması, Swiss chard leaves, which remain a beautiful dark green after cooking.

Ingredients

1 bunch red Swiss chard (about 2 pounds), trimmed of heavy stalks and washed well
4 tablesp

Asia
Turkey
Starter
Mediterranean
Gluten-free

Method

Place the Swiss chard in a large stew pot with only the water adhering to it from its last rinse. Turn the heat to high and wilt completely, about 5 minutes. Plunge into cold water and leave it there while you continue.
In a large skillet, heat 2 tablespoons of the olive oil over medium-high heat, then cook the onion until translucent, 4 to 5 minutes, stirring.