When you spoon the cooked greens over the pistachio-studded farro and crown it all with ricotta and pomegranatesyrup, you'll find yourself with a dish that makes it hard not to wonder about Turkey's other delights.
But when the greens are braised with preserved lemon, the grains are tossed with toasted pistachios and a drizzle of punchy-sweet pomegranatesyrup enters the picture, you get an indulgent meal that transports you to the banks of the Bosporus.