First make the filling. Fry the onion for 3 minutes in olive oil. Add the rice and water. Cover and cook for 8 minutes.
Add the chopped tomatoes, parsley, mint, pomegranate molasses and lemon juice. Cook everything for another 2 minutes. Salt and pepper to taste.
Fill a bowl with iced water. Bring a large pot of water to a boil. Submerge the chard leaves in the boiling water wit