Ingredients
Units
For the stuffed chard leaves:
- large bunch chard leaves (best if you can get it with large, uniform leaves)
- 2 cups cooked freekeh or quinoa
- purple onion, cut into small cubes, and caramelized
- ½ cup chopped celery
- ½ cup chopped fresh mint + extra, to garnish
- ½ cup mixed dried fruits, such as dried cranberries, dried figs and dried apples
- 2 Tbsp chopped almonds
- 3 Tbsp pomegranate molasses + extra, to garnish
- 1 Tbsp salt
- pinch white pepper
For the sauce:
- 2 Tbsp olive oil
- half a white onion, sliced
- 8 tomatoes, coarsely chopped
- 1 clove garlic
- 2 Tbsp pomegranate molasses
- pinch cinnamon
- pinch baharat spice blend
Instructions
- Preheat oven to 350°F.
- Blanch whole chard leaves in boiling water for 20-30 seconds to soften, carefully open up each leaf and set down single file on a smooth surface.
- Remove the stem from each chard leaf with a paring knife.
- Prepare the filling: Mix all the filling ingredients together in a large bowl, and adjust seasoning to taste.
- Fill the center of each leaf with a bit of filling (about 1 1/2 Tbsp, but the amount of filling will vary according to your leaf size).
- Fold the sides of the leaf inwards towards the center, and roll from the cut portion inwards.
- Tightly pack the stuffed chard leaves into a baking dish, and set aside.
- Prepare the sauce: Sauté the onion and olive oil until golden. Add the garlic and tomatoes. And cook until the tomatoes start to fall apart, but not so much that the tomatoes start to lose their color.
- Add the spices and a bit of water if needed to get a thin sauce.
- Taste and adjust seasoning to taste, then pour over the stuffed chard.
- Cover the baking dish and bake for about 20 minutes, until sauce is bubbly and the chard leaves are cooked through.
- Serve with a garnish of chopped mint leaves and a light drizzle of pomegranate molasses.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Rosh Hashanah
- Method: Quick
- Cuisine: Vegan