An olive-oil sarma notable for its sweet-sour balance, made by wrapping chard leaves around an olive-oil filling of rice, currants, and pomegranate molasses and cooking over low heat. This meatless recipe, served cold, is one of the light options for afternoon and lunch tables.
Separate the stems from the chard leaves and blanch in boiling water for a few seconds, then transfer to cold water and drain.
Mix the rice, onion, currants and pomegranate molasses with the olive oil and add the salt.
Place a dessertspoon of filling in the center of each leaf and fold the edges inward, rolling loosely rather than tight.
Arrange the wraps in a pot, add lemon juice and a little water on top, and cook over low heat until the rice is soft.
Important: blanch the chard leaves in boiling water for a few seconds before rolling to soften them, otherwise they tear while wrapping. Caution: cooking the rolls with a weight placed on top prevents them from opening while cooking.
Adding a few drops of pomegranate molasses to the filling creates a pleasant tartness that balances the chard's slightly bitter taste. Rolling the leaves tightly and packing them snugly in the pot also prevents them from unrolling while cooking.
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