Makes 12 rolls

Ingredients:

6 large rainbow chard leaves

1 onion, diced

1 cinnamon stick

pinch saffron

1tsp cumin seeds

2tbs olive oil

1 cup basmati rice

375ml hot chicken stock

50gm pine nuts, toasted

50gm raisins, roughly chopped

2tbs fresh dill, chopped

salt and pepper

50ml lemon juice

50ml olive oil

Method:

Strip the leaves gently from the stems of the chard and blanch in a large pot of boiling water for 30 seconds. Drain and run under cold water.

Gently squeeze the leaves and spread out flat on a tray covered with paper towel to absorb any excess moisture.

Sauté the onion, cumin, cinnamon and saffron in olive oil until the onion softens. Add the rice and cook over a low heat, stirring regularly for 5 minutes. Add the chicken stock, stir and cover with a tight fitting lid. Reduce the heat to as low as possible and cook for 10 -12 minutes.

Stir in the pine nuts, raisins and dill and season the mixture with salt and pepper.

Take half a chard leaf, place 2 heaped tablespoons of mixture on the front edge of the leaf and roll up like a cigar. Pack into a lightly oiled tray and repeat with the rest of the leaves.

Sprinkle the lemon juice and olive oil over the rolls and cover with foil.

Bake at 180° for 25 – 30 minutes.

Serve warm with yoghurt sauce and green salad.