Authentic home cooking from Lebanon, with US measurements. 
Open in Cookpad AppSteps
- 1
Soak the rice for 30 minutes. Finely blend the tomatoes, onion, garlic, and parsley, then add to the rice.
- 2
Wash all the vegetables thoroughly.
- 3
Hollow out the zucchini, potatoes, and carrots.
- 4
Boil the Swiss chard leaves. Stuff the vegetables with the rice filling. For onions, cut them in half, boil briefly, separate the layers, and stuff each layer. (You can find my onion stuffing method in my other recipes, but I prefer my first method here.)
- 5
Cut some potatoes and carrots to place in the center of the pot.
- 6
Arrange the stuffed vegetables in the pot.
- 7
Place the stuffed vegetables in the center of the pot and cover with Swiss chard leaves.
- 8
It's a bit of work, but it turned out delicious.
- 9
Add the blended vegetable mixture, lemon juice, water, and 1 small cup vegetable oil to the pot. Cover with a plate and cook over heat until done.
- 10
After it boils, reduce to low heat.
- 11
Enjoy! I really liked it, but I don't recommend stuffing cucumber—it didn't turn out well. I only tried one cucumber just to see.
- 12
Serve as you like. You can add any other vegetables for stuffing. Hope you try it!
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