Freekeh Pilaf
Young green wheat, historically set ablaze in the field and rubbed clean of its charred chaff, giving the grain its natural smoky flavor; the name comes from the Arabic root for "to rub," describing that threshing step. Production has long centered on Syria, though the grain and the folk legend of its accidental fire-roasted origin are shared across the wider Levant; toasted with onion and warm spices, it cooks up into a chewy pilaf entirely distinct from parboiled bulgur.
Vegetarian-optionalMeat-optional
⚠ Contains: Gluten, Tree Nut. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 1.5 cups whole freekeh, rinsed and soaked 20 minutes
- 3 cups chicken or vegetable stock
- 1 onion, diced
- 2 tbsp butter or olive oil
- 1/3 cup slivered almonds, toasted
- 1 tsp cinnamon
- 1/2 tsp allspice
- Salt and pepper, to taste
- Shredded cooked chicken, optional
Steps
- Rinse the freekeh well to remove any grit or chaff, soak 20 minutes, then drain.
- Saute the diced onion in butter until soft and golden.
- Add the freekeh and toast briefly with the cinnamon and allspice for 1-2 minutes.
- Add the stock, bring to a boil, then simmer covered 25-35 minutes until tender but still chewy and the liquid is absorbed.
- Fluff with a fork and let rest 5 minutes.
- Top with toasted almonds, and shredded chicken if using, and serve as a pilaf side or soup base.