A delicious Persian dish from northern Iran inspired me to write this sautéed Swiss chard and pomegranate recipe. The original dish (esfenaj ba robbe anar) is cooked with spinach but Swiss chard works perfectly in it. Making this dish is a good way to use up all those beautiful chard leaves and add lots of nutrition to your winter diet.
Swiss chard is related to beets and is a very delightful plant to grow in the vegetable garden. The pretty stalks come in a riot of bright reds, pinks and yellows. Very often people use the pretty stalks and bin or compost the leaves but the leaves are so full of nutrition it’s a shame to throw them away.
I use chard leaves in Persian soups like my Persian Plum Soup with Fried Mint Topping. Chard leaves are also perfect for stuffing, in the same way as grape vine leaves are. My vegan Persian-Style Stuffed Chard Leaves were a hit with my family. Same goes with beet leaves. Bunches of beet leaves are sold in farmers markets in Iran along with other green for making soups and other dishes.
I grow chard in the vegetable patch, in flower borders among flowering plants and even in pots. It’s so easy to grow from seed and not demanding at all. All you need to do is to push a few seeds in the soil and wait for them to germinate. You can cut larger stalks and the plants will keep producing more right through autumn and early winter months.
My recipe also calls for pomegranate seeds (arils) and molasses. It’s no wonder that pomegranates feature in so many everyday Persian dishes. Pomegranate trees can be found in most places in Iran but they also grow wild in the northern regions of the country. Wild pomegranates are usually very sour and have smaller arils.
Sour pomegranates are perfect for making pomegranate paste, a very thick dark concentration of pomegranate juice, and pomegranate molasses which is often sweetened with sugar. Only a few years ago it was quite hard to find pomegranate molasses outside Iran and the Middle East anywhere other than in specialty groceries but it has found its way to most supermarkets now, at least here in Britain, and is supplied by many online retailers.
I guess it’s time to give you the recipe. I like to serve this pretty little dish as a side with meat or chicken or as a vegetarian/vegan dish with flat bread or a crusty loaf. The following quantities make generous side portions for four people.