Swiss Chard Leaves with Olive Oil

Wash the Swiss chard well, then cut off the stems and set them aside because we will not need them for this recipe (they can be used later to make lentil soup with lemon).

Cut the leaves into rectangles (for example, a large Swiss chard leaf can be cut into three rectangles).

Heat the water, then add the Swiss chard leaves and blanch them briefly for no more than 5 minutes (if the leaves seem tender, blanch them for less time). After removing them from the blanching water, rinse them with cold water and drain them well, or arrange them on a tray so each leaf is placed separately and not on top of one another, because Swiss chard leaves are very delicate.

Soak the Egyptian rice in lukewarm water for 20 minutes, then drain it well. Add the parsley, tomato, onion, oil, salt, and spices, and mix well.

Roll the blanched, well-drained Swiss chard leaves with this filling, just like rolling grape leaves or cabbage leaves.

At the bottom of a pot, arrange the potato sliced into rounds and the carrot cut lengthwise, then arrange the rolled Swiss chard leaves on top.

Cover the chard with water mixed with lemon juice, salt, hot chili powder if using, and olive oil.

Place a plate over the Swiss chard leaves to weigh them down so the leaves do not open while the water is boiling.

When the water comes to a boil, lower the heat and let them cook for about an hour until done.

Serve the Swiss chard leaves with olive oil at room temperature or cold from the fridge.

Also from Amir's delicious recipes, try Eggplant Maqluba with Meat

For more from Amir, here is how to make Eggplant Moutabal with Minced Meat

Grape Leaves with Meat and Sour Apricots the Amir way.. click the link