Split wheat & Swiss chard with pomegranate molasses from Jerusalem (page 100) by Yotam Ottolenghi and Sami Tamimi

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    The US edition uses wheat berries rather than split wheat.

  • XiBon on July 21, 2022

    I make this often. Very tasty with grilled cheese or with a nice piece of lamb or beef. I've substituted at one point or another the chard for spinach, and the pomegranate molasses for tamarind concentrate and a bit more sugar. Comes together quickly and cooks while you prepare the rest.

  • fprincess on November 09, 2016

    Recipe link: http://www.food.com/recipe/wheat-berries-with-swiss-chard-and-pomegranate-molasses-493794

  • Melanie on September 13, 2014

    I thought this was really tasty and made for a good side to the marinated roast lamb recipe from the Maha cookbook (sumac / cumin / garlic). I used a mix of freekah and pearl barley (adding the barley and part of the liquid later due to shorter cooking time). The tanginess of the molasses appealed although this dish certainly isn't a looker (explains why the book only has a before photograph). We managed to get 6 decent side servings from this recipe.

  • Barb_N on June 04, 2014

    I have made this a couple times with wheat berries or whole grain barley- meh. With the pomegranate molasses I thought it would have more zing but it did not appeal.

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