The fine texture achieved by the long kneading is really worth the trouble.

CNN: Saint Basil's Cake

Depending on the cook's preference, the walnuts may be coarsely ground for a chunkier texture, or pulverized into a fine powder to make a smooth, silky sauce.

WSJ: A Journey to Iran, by Way of the Kitchen

Getting good greens makes all the difference and any will work spinach makes a fine substitute for the chard (just shorten the braising time to account for spinach's delicate texture).

WSJ: Amaryll Schwertner's Farro With Braised Greens, Pistachios and Ricotta | Slow Food Fast