Swiss Chard and Lamb Torte With Fennel-Pomegranate Relish Recipe

Ingredients

• 2 1/3 cups medium-grain or sushi rice (1 pound)
• About 10 to 12 large green Swiss chard leaves (from 1 to 2 bunches)
• 1/2 cup plus 1 tablespoon olive oil
• 2 medium onions, finely chopped
• 1 pound ground lamb
• 3/4 cup roasted shelled pistachios
• 1 tablespoon kosher or coarse sea salt
• 2 1/4 teaspoons ground black pepper
• 1 teaspoon cinnamon
• 1 teaspoon ground cardamom
• 1 tablespoon fennel seeds
• 1/2 cup chopped mint leaves
• 4 cups chicken stock
• 2 fennel bulbs, roughly chopped (reserve fronds for decorating torte)
• 1 Serrano chile pepper
• Juice of 2 freshly squeezed lemons (about 6 tablespoons)
• 4 tablespoons pomegranate syrup
• 2 cups pomegranate seeds
• Kosher or coarse sea salt, to taste
• 1/3 cup extra-virgin olive oil
• 1 cup fresh mint leaves, chopped