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Here, the greens are stewed with thinly sliced preserved lemon peel (available at Middle Eastern markets).
WSJ: Amaryll Schwertner's Farro With Braised Greens, Pistachios and Ricotta | Slow Food Fast
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Anchoring the dish is a silky tangle of Swiss chard that has been braised with Turkish pepper and preserved lemon.
WSJ: Amaryll Schwertner's Farro With Braised Greens, Pistachios and Ricotta | Slow Food Fast
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But the recipe varies from region to region and from household to household, different versions adding ginger, tomatoes, harissa, onion, lemon juice, preserved lemon, saffron and parsley.
WSJ: Magic-Carpet-Ride Chermoula
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But when the greens are braised with preserved lemon, the grains are tossed with toasted pistachios and a drizzle of punchy-sweet pomegranate syrup enters the picture, you get an indulgent meal that transports you to the banks of the Bosporus.
WSJ: Amaryll Schwertner's Farro With Braised Greens, Pistachios and Ricotta | Slow Food Fast