Name: Jonathan Rassi's Fatteh
Prep time: 30 min
Cook time: 1 h 10 min
Total time: 1 h 40 min
Yield: 4 serving(s)
Ingredients: 1 1/2 cups (310 g) dried chickpeas; 4 cups (1 litre) water; 4 pita breads, each 6 inches (15 cm) in diameter, cut into rectangles; 1 tbsp coriander seeds; 2 tsp black peppercorns; 2 tsp cumin seeds; 1 1/2 tsp cloves; 1 1/2 tsp green cardamom seeds; 1 whole nutmeg, crushed; 1 tsp ground cinnamon; 1/3 cup (50 g) walnuts; 1/2 cup (55 g) blanched (peeled) almonds; 1/2 cup (115 g) butter; 1/3 cup (45 g) shelled pistachios; 1/3 cup (45 g) pine nuts; 1/2 cup (125 ml) olive oil; 2 garlic cloves, finely chopped; 1 lemon, zest finely grated and juiced; 1 1/2 cups (375 ml) 6% plain yogurt; 3/4 cup (130 g) pomegranate seeds; 3 tbsp chives, cut into pieces; 3 tbsp dill fronds; 20 mint leaves; 20 purple basil leaves

Preparation

Chickpeas
- Place the chickpeas in a large bowl. Cover with water and let soak for 12 hours or overnight at room temperature. Add water, as needed, so that the chickpeas are always well covered. Rinse and drain.
- Place the chickpeas in a large pot and cover with the water. Season with salt. Bring to a boil. Reduce the heat and simmer for 50 to 55 minutes or until the chickpeas are tender. Set aside 2 cups (500 ml) of the cooking water. Drain the chickpeas.
Crispy Pita
- Meanwhile, with the rack in the middle position, preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
- Spread the rectangles of pita out on the baking sheet. Bake for 12 minutes or until nicely browned, flipping the pita over halfway through cooking.
Lebanese Pepper
- Meanwhile, in a mortar and pestle or coffee grinder, blend all of the spices, except for the cinnamon, into a powder. Add the cinnamon and mix well. Set aside.
Nuts
- In a pot over medium heat, cook the walnuts and almonds in the butter for 2 minutes. Add the pistachios and pine nuts, stirring constantly, until the nuts are golden and the butter is browned. Season with salt and pepper. Remove from the heat and set aside.
Assembly
- In a large skillet over medium-low heat, warm the oil. Add 2 tbsp of the Lebanese pepper mixture and the chickpeas. Cook for 2 minutes while stirring. Add 3/4 cup (180 ml) of the reserved chickpea cooking water. Crush half of the chickpeas to form an emulsion (the mixture will thicken). Add more chickpea cooking water to thin out the mixture as needed. Add the garlic and lemon juice. Season with salt and pepper. Remove from the heat.
- Spread the chickpea mixture out in a large serving dish. Garnish with half of the yogurt. Top with the nut mixture and drizzle with the brown butter. Sprinkle with the pomegranate seeds, herbs and lemon zest. Serve with the remaining yogurt and crispy pita.

Jonathan Rassi's Fatteh

Categories

Ingredients

Chickpeas

Crispy Pita

Lebanese Pepper

Nuts

Toppings

Preparation

Chickpeas

Crispy Pita

Lebanese Pepper

Nuts

Assembly

Personal Note