RFreekeh Pilaf is a traditional Levantine recipe for a classic pilaf made of freekeh grains with onion and spices cooked in chicken or vegetable stock The full recipe is presented here and I hope you enjoy this classic Levantine version of: Freekeh Pilaf.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
freekeh pilaf served in a bowl
Freekeh represent green grains of durum wheat that are harvested and dried before sale. Durum wheat is an ancient cultivar of emmer wheat and remains the commonest variety of wheat grown in the Middle East. One of the commonest ways of using freekeh is to produce a pilaf, as in this recipe. Grains of freekeh are typically either sold whole or cracked, just as with durum bulgur wheat, though freekeh represents green and unripe grains.
The origins of this dish is from the Levant though freekeh-based dishes, particularly pilafs are most especially linked to Syria, Lebanon and Palestine.
Put the freekeh in a bowl, cover with at least 3cm of water and set aside to soak for 30 minutes. After this time drain the grains in a fine-meshed sieve over your sink.
Set a medium-sized saucepan over medium heat. Once hot add 2 1/2 tbsp of the ghee or oil and heat until melted and shimmering. Use to fry the onions, cooking, stirring occasionally, until just starting to soften (about 3 minutes). At this point add the freekeh and toast, stirring frequently, until the freekeh is fragrant, starts to stick to the base of the pan and makes a crackling, popping, sound (about 3 minutes).
Scatter over the cinnamon, nutmeg, black pepper and cardamom. Stir to combine and continue cooking, stirring constantly for about 30 seconds until the spices are fragrant.
Add in the stock and salt, scraping the base of the pan to deglaze. Bring the liquid to a simmer then cover the pan and cook at a gentle simmer, stirring occasionally, until the freekeh is tender yet slightly chewy (about 18–20 minutes).
Take the pan off the heat and allow the freekeh to steam, covered for 10 minutes. After this time stir in the remaining 1/2 tbsp oil or ghee before fluffing the grains with a fork (remove and discard the cardamom pods at this point).
Season to taste with salt, and serve accompanied by lemon wedges and yoghurt.
