Sweet, Sour, Tasty: An Old Iraq New Year(September 24,
2008)
Time:1 hour, plus 1 hour for soaking rice
1 1/2 cups long-grain jasmine rice
2 pounds rib-eye steak, cut in 1-inch cubes
Salt(very little or use Spike) and coarsely ground black pepper
6 tablespoons vegetable oil
2 large onions, peeled and diced
2 large beets (about 1 pound), peeled, 1 cut into 1/2-inch dice and 1 grated
1 pound Swiss chard, leaves left whole and stems cut into 2-inch pieces
8 teaspoons sugar, or as needed
4 tablespoons fresh spearmint leaves
1 teaspoon dried mint
4 cloves garlic, peeled and finely diced
Juice of 3 lemons (about 1/2 cup), or as needed. I use vinegar instead.
1.Place rice in a mixing bowl and cover with water. Stir, drain off cloudy water, and repeat
until water runs clear. Cover rice with fresh water and let soak for about 1 hour.
2.Season beef with salt and pepper to taste. Place Dutch oven over medium heat and add 1
tablespoon of oil. When oil is shimmering, add beef and sauté until well-browned on all
sides, about 5 minutes. Remove beef and set aside. Return pan to low heat and add 2 more
tablespoons of oil. Add onions and sauté until transparent, about 5 minutes. Add diced
beets and sauté for another 5 minutes. Add two-thirds of the Swiss chard stems and
continue cooking until onions are golden, about 5 more minutes. Stir in beef, cover, and
remove from heat.
3.Drain rice and return to a bowl. Sprinkle with salt to taste, 5 teaspoons of sugar, 1/2
teaspoon black pepper, 1 tablespoon fresh mint and dried mint. Stir to blend, and add
garlic, grated beet, remaining oil and juice of 1 lemon. Spread one-third of Swiss chard
leaves in Dutch oven, on top of beef mixture. Spoon half of rice mixture on top, and cover
with another third of chard leaves. Spread with remaining rice, and top with remaining
Swiss chard leaves and stems.
4.In a small bowl, mix 1 1/2 cups water with remaining 3 teaspoons sugar and juice of
another lemon. Taste and, if necessary, add more sugar or lemon juice so mixture is both
sweet and sour. Pour over Swiss chard and bring to a boil. Cook partially covered until chard
begins to wilt, 3 to 5 minutes. Add 1/2 cup water if pan is very wide and there is little liquid
on bottom. Poke handle of a wooden spoon into mixture in three places, making holes to let
steam rise through chard. Cover, reduce heat to very low, and cook until rice is tender,
about 30 minutes. Remove from heat and let rest for 15 minutes. Just before serving,
sprinkle with remaining lemon juice and remaining fresh mint.
Yield: 6 to 8 servings.
http://www.nytimes.com/2008/09/24/dining/24rosh.html?ref=dining
Published: September 23, 2008
Adapted from Esperanza Basson
False Mahshi: Layered Swiss Chard, Beets, Rice and Beef
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