Festive dishes in Israel and throughout the Middle East often include rice and lamb. This magnificent recipe, topped with a bright pomegranate and fennel relish, is the Israeli chef Erez Komarovsky's twist on an ancient, labor-intensive classic of individual stuffed chard, cabbage or grape leaves, symbolizing the plenty of the fall harvest. It is perfect for Rosh Hashana or any seasonal holiday gathering. Make it with blanched Swiss chard, grape leaves or even cabbage or kale as the outer crust, and assemble it a day in advance. Then bake it and revel in the heightened flavors from the cardamom, cinnamon, fennel and mint; the crunch of pistachio; and the slight kick you get from the Mexican Serrano pepper now planted in Israel.
Provided by Joan Nathan
Categories dinner, grains and rice, meat, project, main course
Time 2h30m
Yield 10 to 12 servings
Number Of Ingredients 21
Steps:
- Prepare the torte: Place rice in a heat-proof bowl. Bring 3 cups water to a boil, pour over rice, and let stand uncovered for 30 minutes.
- Meanwhile, bring a large pot of water to a boil, and prepare an ice bath in a large bowl with ice cubes and cold water. Separate the bottom stems from the leaves of the Swiss chard, dicing the stems and setting aside. Blanch the leaves, in batches if necessary, by placing them in the boiling water for 20 seconds, then use tongs to transfer them to the ice bath. Drain the leaves and spread them out to dry in a single layer on paper towels.
- Heat a large pan over medium-high heat, add 1/4 cup olive oil and sauté onions and chopped chard stems, about 10 minutes, until soft and starting to brown. Remove from heat and set aside to cool slightly.
- Drain the rice and pour it into a large bowl. Add lamb, sautéed onion and chard stalks, pistachios, salt, pepper, cinnamon, cardamom, fennel seeds, mint leaves and 1/4 cup olive oil and mix thoroughly.
- Heat oven to 350 degrees. Take a round Dutch oven or other heavy 10-inch round pot with a lid and coat it with the remaining tablespoon of olive oil. Line the pot with a layer of the Swiss chard leaves, with the bottom ends of the leaves protruding from the pot. (Ideally you'd have at least a 3-inch overhang.) Place the rice-meat stuffing in the pot and fold the overhanging leaves over the top of the filling. If necessary, layer additional leaves on top to completely enclose the filling.
- Place chicken stock in a small pan over high heat; when it's hot, pour it over the torte. Cover the pot and transfer to oven. Let torte bake for 30 minutes, then lower the oven temperature to 275 degrees and continue cooking for about 1 hour more, or until rice is cooked and most of the liquid has been absorbed. (You can carefully peel away a leaf to check the rice, replacing it after you've tasted.)
- Meanwhile, prepare the relish: Using a food processor, pulse fennel bulbs and Serrano pepper until finely chopped, being careful not to overprocess. Turn fennel and chile mixture out into a medium bowl and add lemon juice, pomegranate syrup, pomegranate seeds and salt and mix to combine. Stir in olive oil and adjust salt to taste. Just before serving, mix in the mint leaves.
- When torte is done baking, remove it from the oven and let it sit for a few minutes, covered. Run a sharp knife around the edge of the torte; cover with a flat, round serving platter; and invert the pot to remove the torte. Serve decorated with fennel fronds and garnished with fennel, pomegranate and mint relish.
Nutrition Facts : @context http, Calories 539, UnsaturatedFat 22 grams, Carbohydrate 54 grams, Fat 30 grams, Fiber 6 grams, Protein 15 grams, SaturatedFat 7 grams, Sodium 808 milligrams, Sugar 12 grams
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Laura Towers
l32@hotmail.co.ukThis recipe was a disaster. The torte didn't turn out at all.
Aisha salihu
aisha.s87@yahoo.comThe torte was too dry for my liking. I think I should have added more liquid to the filling.
Ahsaan Rajpoot
rahsaan21@yahoo.comI found this torte to be a bit bland. It needed more seasoning.
Parcez Hossen
p-h0@aol.comThis torte was a bit too rich for my taste, but it was still good.
Farhan Ali Mirani
mirani@yahoo.comI wasn't sure how I would like this torte, but I was pleasantly surprised. It was very flavorful and the crust was perfect.
Asif Ullah
u_asif96@gmail.comThis torte is so easy to make and it's always delicious. I love the combination of Swiss chard and lamb.
Joshsins Muniz
m-j36@yahoo.comI've made this torte several times and it's always a hit. It's a great dish to serve for company.
Roman Pearce
pr71@hotmail.co.ukThis is one of my favorite recipes. It's always a crowd-pleaser.
Nadia Love
n-love@gmail.comI made this torte for a party and it was a huge success. Everyone loved it!
Giwrgos Soccer
g_soccer48@hotmail.comThis was a great recipe. The torte was moist and flavorful, and the relish was the perfect accompaniment.
Tumi Ami
t.a@yahoo.comI'm not a big fan of Swiss chard, but I really enjoyed this torte. The lamb and fennel were very flavorful.
Eliza Shiks
shiks.e@gmail.comThis torte was easy to make and turned out beautifully. The flavors were amazing, and my guests loved it.
Laylay Neblett
n_l12@hotmail.comI loved the combination of Swiss chard and lamb in this torte. The fennel and pomegranate relish was also a great addition.
Doyle Delk
doyle.d@hotmail.co.ukThe Swiss chard and lamb torte was delicious. The flavors were well-balanced, and the crust was flaky and buttery.
Sameera Imran
i_s@hotmail.comThis Swiss chard and lamb torte was a hit with my family! The flavors were incredible, and the relish added a perfect touch of sweetness and acidity. I will definitely be making this again.