Pazı yapragı sarması



·         60 gr rice
·         170 gr onion
·         6 piece green leafs
·         50 gr tomato
·         45 gr mozarella
·         1 gr cinnamon
·         2 gr salt
·         1 gr thyme
·         2 gr currants
·         5 cl water
·         ½ gr calcium clorid
·         1 gr jelly powder
If using fresh Chard leaves, blanch for at least 3 minutes to soften, then refresh under cold water. and drain.
In a pot, add 1/4 cup of olive oil and fry the onion until translucent.
Add the rice and pine nuts and continue to fry for a couple of minutes. Stir in a cup of water, herbs, currants and a generous amount of salt and pepper. Cook on low heat for 15 minutes until the water has been absorbed.
Set aside.
Place the Chard  leaves smooth side down on a clean surface and heap a teaspoon of filling into the centre, then fold the stem end and sides over the filling and roll into a cigar shape.
Line a heavy-based pan with some unfilled vine leaves, then tightly pack and layer the rolls, Put the  remaining olive oil, water and lemon juice and invert a plate over the pan to keep them packed firmly.
Cover the pot tightly and simmer on a low heat for 40 minute. Remove from heat, allow to cool and leave for up to two hours to absorb the juices.