Iraqi Mahshi: Beets, Chard, Rice, Beef

False Mahshi: Layered Swiss Chard, Beets, Rice and Beef, a Rosh Hashana meal inspired by and adapted from an article in the NYTimes 9/24/08 ... so good!!!

Adapted from Esperanza Basson

Time: 1 hour, plus 1 hour for soaking rice

1 1/2 cups long-grain jasmine rice

1.5 pounds rib-eye steak, cut in 1-inch cubes (I used stew beef)

Salt and coarsely ground black pepper

4 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

beet greens from beets, leaves left whole and stems cut into 2-inch pieces

1 pound Swiss chard, leaves left whole and stems cut into 2-inch pieces

6 teaspoons sugar, or as needed

6 tablespoons fresh spearmint leaves

4 cloves garlic, peeled and finely diced

Juice of 3 lemons (about 1/2 cup), or as needed.

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/beet green stems and continue cooking until onions are golden, about 5 more minutes. Stir in beef, cover, and simmer over low heat.

3. Drain rice and return to a bowl. Sprinkle with salt to taste, 4 teaspoons of sugar, 1/2 teaspoon black pepper, and 4 tablespoons fresh mint. Stir to blend, and add garlic, grated beet, remaining oil and juice of 1 lemon. Spread one-third of Swiss chard/beet green leaves in Dutch oven, on top of beef mixture. Spoon half of rice mixture on top, and cover with another third of chard/beet green leaves. Spread with remaining rice, and top with remaining Swiss chard/beet green leaves and stems.

4. In a small bowl, mix 1 1/2 cups water with remaining 2 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/beet greens and bring to a boil. Cook partially covered until greens 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.