Swiss Chard and Lamb Torte With Fennel-Pomegranate Relish Recipe (2024)

My cast iron dutch oven is 300 lb (or feels like it) How do you invert on to a platter without injury?

Does one brown the lamb before mixing it with the rice?

I made this using Beyond Meat, a vegetarian hamburger substitute, which tasted great and had the right texture. I used long grain rice because I didn't have enough of the short, and that was fine. The spices were delicious, though I followed one commenter's advice and doubled the amounts. Instead of boiling up a pot of water and cooking the chard, I put it into a big bowl and poured boiling water on top, stirred, waited 20 seconds, drained, and rinsed in cold water.

I thought this was very easy to put together...really good flavor profile. I used grape leaves and made individual portions in 12oz souffle cups. Since I couldn't find pomegranates yet I made a fennel and mint tzaztiki sauce. a nice glass of wine, barrel aged feta and fresh tomatoes...very tasty!

I've made similar in a 10" cake pan. Much easier to invert over a serving plate.

Thoughts on cooking and mashing some lentils in place of the ground lamb for a vegetarian version?

With a really heavy baking dish, I would practice the inverting with a less important recipe first, for example, corn bread. After loosening the food from the dutch oven and using oven mitts to hold bottom of the plate firmly against the top of the dutch oven, try inverting the whole thing into the sink so that gravity is working for you. Obviously, the sink should be empty, clean and dry.

It turned out really well! BUT it was a ton of work (I had not fully read the recipe) I used raspberrys in place of the pomegranate seeds because I couldn't find them. I also had to increase the cooking time by 45 min.
I will make it again

I made it last night as written EXCEPT I doubled all the spices and added about a TB of cumin. Definitely a bit project-y, but not technically difficult, and guests were impressed with the presentation and taste. Looking forward to leftover today.

I do plan to cook this. However, may I substitute pomegranate molasses for the syrup? Thanks

Why all the oil? I did not use it. It tasted fine. It needed a few more bunches of swiss chard for the recipe.

Visually impressive dish. I would recommend partially browning lamb (makes it easier to disperse in the rice and add more lamb). The relish makes the dish--the combo is really good.

Made this yesterday. Meh. Only moderately flavorful even after adopting several suggestions in the thread below. No problem with the process -- just seems like a lot of effort for what is essentially a meatloaf. The relish was good (used raspberries). Also, 4 cups of stock way too much. Drained at least 2 cups of liquid form the pot before flipping.

I substituted pomegranate molasses for the syrup as I could not find the syrup. it was very good.

yes. I made this on Tuesday evening and served Thursday evening for dinner. it was delicious.

I replaced the rice with farro ( awful allergy ) and this was a huge hit! Baked it in a spring form pan wrapped in foil. Delicious and gorgeous on the holiday buffet.

I agree with everyone else: double the spices and add cumin. It was delicious if cooked that way. Don't leave out the relish though - that's what makes it really tasty.

I made this last night. It smells divine and the taste was good. Unfortunately I only had beef in the freezer so I think lamb would be the ticket. I like the idea of doubling the spices or adding some cumin.I found the relish just too harsh. I might just sprinkle pomegranate seeds all over before serving.

This is a really pretty dish. I loved the contrast between the bright slightly acidic relish and the earthy ness of the torte. I did feel that the rice and lamb was over-peppered and under-lambed. Next time I’m going with a pound and a quarter of lamb and somewhat less black pepper.

Why all the oil? I did not use it. It tasted fine. It needed a few more bunches of swiss chard for the recipe.

This was delicious and fun to make. Used chard from the garden. Next time, I will increase lamb to rice ratio and add currants. Also, not crazy about relish (sorry, Ms. Nathan, I do love your recipes)...anyone have any ideas about a substitute?

I made this last night, with some modifications. First, sauteed the fennel in olive oil; substituted diced tomatoes and watermelon for the pomegranate, and used a handful of coriander (cilantro), a bit of mint and lime juice. It was really delicious, and made the dish, because the seasoning in the torte was subtle (I recommend increasing the spices). Also served it with yogurt with garlic and lime. Used long grain rice and einkorn. Turned it out onto a cookie sheet. Held together OK.

Delicious! Made this for a small dinner party and it was a hit. made a few small tweaks in terms of process:-added salt, red pepper flakes & spices while sautéing the onion and chard stems-added meat at the end of the veggie sautéing and spiced a bit again - didn't cook through just wanted it to get flavored for a few min

I used a Le Cruset shallow pan with a lid that I could serve it in, so I reversed the positioning of the Swiss chard. I reduced the salt to 1 tsp. and only used a splash of oil into the meat rice mixture .. I think the dish turned out great with these minor modifications. It was subtly delicious in an unusual way. If you can find pomegranate seeds already cleaned, it's worth it. I know everyone's oven is different, but I checked after 30 minutes @ 275 and it was done.

I made the recipe exactly. It fell apart, I was hoping for a nice round loaf that could be sliced. What did I do wrong?

Made this yesterday. Meh. Only moderately flavorful even after adopting several suggestions in the thread below. No problem with the process -- just seems like a lot of effort for what is essentially a meatloaf. The relish was good (used raspberries). Also, 4 cups of stock way too much. Drained at least 2 cups of liquid form the pot before flipping.

It did not hold together. It was too moist despite the fact that most of the stock was used up, therefore could not invert as ikt would have fallen all over the place. I feel it needed something to bind all the elements, possibly eggs? I was hoping for a loaf that coluld be sliced and served.

Can this be made Tuesday night for Thursday lunch (minus the topping)? Is that too long to store it baked in the fridge?

I thought this was very easy to put together...really good flavor profile. I used grape leaves and made individual portions in 12oz souffle cups. Since I couldn't find pomegranates yet I made a fennel and mint tzaztiki sauce. a nice glass of wine, barrel aged feta and fresh tomatoes...very tasty!

I made this using Beyond Meat, a vegetarian hamburger substitute, which tasted great and had the right texture. I used long grain rice because I didn't have enough of the short, and that was fine. The spices were delicious, though I followed one commenter's advice and doubled the amounts. Instead of boiling up a pot of water and cooking the chard, I put it into a big bowl and poured boiling water on top, stirred, waited 20 seconds, drained, and rinsed in cold water.