Pazı Sarması (Turkish Stuffed Swiss Chard Rolls)

Name: Pazı Sarması (Turkish Stuffed Swiss Chard Rolls)
Prep time: 35 min
Cook time: 30 min
Total time: 65 min
Yield: 2 servings
Cuisine: Turkish
Ingredients: Swiss chard leaves 12 ea; Ground beef 150 g; Rice 60 g; Onion 80 g; Tomato paste 30 g; Olive oil 30 ml; Dried mint 2 g; Salt 5 g

Quick answer

Total time: 65 min
Level: Medium
Servings: 2 servings
Ingredients: 8

About this dish

Twelve chard leaves are rolled finger-thick around ground beef, soaked rice, onion and dried mint.

The rolls are packed tightly into the pot, weighed down with a heavy plate, and cooked slowly in a thin tomato broth. In Turkey they come to the table with a tangy garlic yogurt.

Ingredients

servings

IngredientAmount

Swiss chard leaves12 ea

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Instructions

6 steps

1

Wash the Swiss chard leaves, blanch them in boiling water for 10 seconds, then cool in cold water and drain.
2

Soak the rice in lukewarm water for 15 minutes, then drain well through a sieve.
3

Mix 150 g ground beef, the soaked 60 g rice, 80 g finely chopped onion, and 2 g dried mint.

Add 15 ml olive oil, 15 g tomato paste, and 2.5 g salt to make the filling.
4

Shave down any thick chard ribs and lay the leaves backside up.

Divide the filling into 12 portions, fold in the sides, and roll without compressing the filling tightly, leaving room for the rice to expand.
5

Pack the rolls closely in the pot.

Dissolve the remaining 15 g tomato paste, 15 ml olive oil, and 2.5 g salt in enough water to come almost to the tops of the rolls.
6

Place a heatproof plate over the rolls, cover, and simmer gently.

Check from 30 minutes and cook until the rice has no hard core and the filling reaches 71°C at the center. Add a little hot water if the pot dries too soon.