A Black Sea-style pot of chard and rice, cooked with olive oil until the grains absorb the greens without turning soupy.
15 min prep 25 min cook 5 min rest
Keeps the screen on · step-by-step guide · built-in timer
For the dible, wash the chard, slice the stems finely, and chop the leaves coarsely.
Saute the onion in olive oil for 5 minutes, then add the chard stems.
Add the rice or bulgur and turn for 2 minutes.
Add the chard leaves and a little hot water to the pot.
Cook the dible over low heat for 13 minutes, without overmixing so the leaves do not break down.
Rest the pot for 5 minutes and serve with yogurt.
💡 Tip: Chopping the chard finely helps it cook more evenly with the rice.
🍽️ Serving suggestion: Serve the chard dible warm with a final scatter of dill.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~204
kcal calories
5
g protein
28
g carbs
8
g fat
2.6g
Sugar
3g
Fiber
269.4mg
Sodium
1.5g
Saturated fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Moderate satiety, fine between meals
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