Stuffed Swiss Chard (Silq Mahshi)

Stuffed Swiss Chard (Silq Mahshi)

Tender chard leaves wrapped around spiced rice and herbs, simmered in a tangy lemon broth.

Total 1 hr 45 min Makes 6 servings Calories 310/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Nut free, Halal, Kosher

Allergens

Dairy

This Levantine favorite rolls blanched Swiss chard leaves around a fragrant mixture of rice, tomato, and warm spices, then simmers the rolls in a garlicky lemon broth until tender. It makes a satisfying vegetarian main or hearty side, traditionally served with yogurt on the side.

Ingredients

  • 2 bunches Swiss chard, large leaves separated
  • 1 1/2 cups short-grain rice, rinsed
  • 1 cup tomato, finely diced
  • 1/2 cup fresh parsley, finely chopped
  • 1/4 cup fresh mint, finely chopped
  • 1 small onion, finely diced
  • 3 cloves garlic, minced
  • 3 tablespoons olive oil
  • 2 tablespoons tomato paste
  • 1 teaspoon ground allspice
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground black pepper
  • 1 1/2 teaspoons salt, plus more to taste
  • 8 cloves garlic, left whole, for the pot
  • 1/3 cup fresh lemon juice
  • 3 cups vegetable broth
  • 2 tablespoons olive oil, for the pot
  • 1 cup plain yogurt, for serving

Method

  1. Bring a large pot of water to a boil. Trim the thick stems from the chard leaves, then blanch the leaves in batches for 20 to 30 seconds until pliable. Transfer to a bowl of ice water, then drain and pat dry.

  2. In a large bowl, combine the rinsed rice, diced tomato, parsley, mint, onion, minced garlic, 3 tablespoons olive oil, tomato paste, allspice, cinnamon, black pepper, and 1 1/2 teaspoons salt. Mix well to form the filling.

  3. Lay a chard leaf flat on a work surface, vein side up. Place about 1 tablespoon of filling near the stem end, then roll tightly into a cylinder, folding in the sides as you go. Repeat with remaining leaves and filling.

  4. Line the bottom of a 6-quart saucepan with a few extra chard leaves or stems to prevent scorching. Scatter the whole garlic cloves over the bottom, then arrange the stuffed rolls snugly in tight concentric circles.

  5. Pour the lemon juice and vegetable broth over the rolls, then drizzle with the remaining 2 tablespoons olive oil. The liquid should come about halfway up the rolls.

  6. Place a heavy plate on top of the rolls to keep them from unraveling, then cover the pot and bring to a boil over medium-high heat.

  7. Reduce heat to low and simmer gently until the rice is tender and the chard is cooked through.

  8. Remove from heat and let the rolls rest in the pot for 10 minutes before carefully transferring to a serving platter.

  9. Taste the remaining broth and adjust salt as needed. Serve the stuffed chard warm, drizzled with a bit of the cooking broth and with yogurt on the side.

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    Stuffed Swiss Chard (Silq Mahshi)

    This Levantine favorite rolls blanched Swiss chard leaves around a fragrant mixture of rice, tomato, and warm spices, then simmers the rolls in a garlicky lemon broth until tender. It makes a satisfying vegetarian main or hearty side, traditionally served with yogurt on the side.

    1 hr 45 min 6 servings 310 cal

    Ingredients

    • 2 bunches Swiss chard, large leaves separated
    • 1 1/2 cups short-grain rice, rinsed
    • 1 cup tomato, finely diced
    • 1/2 cup fresh parsley, finely chopped
    • 1/4 cup fresh mint, finely chopped
    • 1 small onion, finely diced
    • 3 cloves garlic, minced
    • 3 tablespoons olive oil
    • 2 tablespoons tomato paste
    • 1 teaspoon ground allspice
    • 1 teaspoon ground cinnamon
    • 1/2 teaspoon ground black pepper
    • 1 1/2 teaspoons salt, plus more to taste
    • 8 cloves garlic, left whole, for the pot
    • 1/3 cup fresh lemon juice
    • 3 cups vegetable broth
    • 2 tablespoons olive oil, for the pot
    • 1 cup plain yogurt, for serving

    Method

    1. 1

      Bring a large pot of water to a boil. Trim the thick stems from the chard leaves, then blanch the leaves in batches for 20 to 30 seconds until pliable. Transfer to a bowl of ice water, then drain and pat dry.

    2. 2

      In a large bowl, combine the rinsed rice, diced tomato, parsley, mint, onion, minced garlic, 3 tablespoons olive oil, tomato paste, allspice, cinnamon, black pepper, and 1 1/2 teaspoons salt. Mix well to form the filling.

    3. 3

      Lay a chard leaf flat on a work surface, vein side up. Place about 1 tablespoon of filling near the stem end, then roll tightly into a cylinder, folding in the sides as you go. Repeat with remaining leaves and filling.

    4. 4

      Line the bottom of a 6-quart saucepan with a few extra chard leaves or stems to prevent scorching. Scatter the whole garlic cloves over the bottom, then arrange the stuffed rolls snugly in tight concentric circles.

    5. 5

      Pour the lemon juice and vegetable broth over the rolls, then drizzle with the remaining 2 tablespoons olive oil. The liquid should come about halfway up the rolls.

    6. 6

      Place a heavy plate on top of the rolls to keep them from unraveling, then cover the pot and bring to a boil over medium-high heat.

    7. 7

      Reduce heat to low and simmer gently until the rice is tender and the chard is cooked through.

    8. 8

      Remove from heat and let the rolls rest in the pot for 10 minutes before carefully transferring to a serving platter.

    9. 9

      Taste the remaining broth and adjust salt as needed. Serve the stuffed chard warm, drizzled with a bit of the cooking broth and with yogurt on the side.