Zubereitung

1. 1

   Wash the chard and cut off the stalks just below the leaf; cut the stalks into 5 cm pieces and set them aside. Shave down the thick central rib of each leaf on the underside with a flat cut until it no longer stands proud and the leaf can be bent.

2. 2

   Bring water to the boil in a large pot and dip the leaves in, a few at a time, only until they are soft and pliable, about 30 seconds. Immediately transfer them to a bowl of cold water, then spread them out on a tea towel and leave them to drain.

3. 3

   Wash the rice in a bowl of cold water until the water stays almost clear and drain it well in a sieve. Peel the onion and dice it very finely; wash the parsley, shake it dry and finely chop the leaves.

4. 4

   Knead the rice, onion, parsley, minced lamb, tomato paste, pepper paste, mint, pomegranate molasses, salt, pepper and oil together thoroughly by hand in a bowl to make an even, reddish filling; the rice stays raw at this stage and only cooks in the pot.

5. 5

   Halve large leaves along the central rib to give pieces of about 12 × 15 cm. Lay a piece smooth side down on a board, place a tablespoon of filling along the bottom edge as a thumb-thick sausage, fold the bottom end over it, tuck in the sides and roll it up loosely into a roll about 8 cm long; you will get about 30.

6. 6

   Line the bottom of a wide, heavy pot with the chard stalks so that the rolls do not catch. Layer the rolls on top, seam side down and packed tightly together, with each new layer running crosswise to the one below.

7. 7

   Halve the tomatoes and grate them down to the skin. Stir the hot water together with the grated tomatoes, the tomato paste for the cooking liquid, the lemon juice, the sumac and the salt and pour it in at the side of the pot until the rolls are just covered. Place an upturned plate on top and press it down lightly.

8. 8

   Bring to the boil once, then put the lid on and simmer the rolls gently over a low heat until the rice is tender and the cooking liquid has reduced a little.

9. 9

   Lift the lid away from your body, as hot steam escapes, and cut a roll open: the rice should be tender, the meat cooked all the way through with no pink patches, and the filling 70 °C in the centre. If not, add a splash of hot water and cook for a few more minutes, then turn off the heat and leave to rest, covered.

10. 10

    Remove the plate, carefully lift the rolls onto a platter, add the soft stalks and pour plenty of the cooking liquid over everything.

11. 11

    Tip: In the mountains around Duhok, mallow leaves are also used for Pelpêç; they are occasionally available in spring from Arab or Turkish shops and are blanched and rolled in exactly the same way. A small bowl of Mast — homemade yoghurt goes well with it, and minced beef can be used instead of minced lamb. Cool leftovers quickly, put them in the fridge within two hours at the latest and use them up within a day; to reheat, warm them covered with a little water until the filling reaches 70 °C again.