Freekeh
Experience the unique smoky flavor of freekeh in this delightful Levantine pilaf dish.
Contents (2 sections)▾
Ingredients
- 200 g freekeh (roasted green wheat)
- 500 ml chicken broth
- 1 medium onion, diced
- 1 tsp ground cumin
- 50 g sliced almonds
- a handful of fresh parsley, chopped
- 2 tbsp olive oil
- salt to taste
- pepper to taste
Steps
Heat olive oil in a medium saucepan over medium heat. Add the diced onion and sauté for about 5 minutes until translucent.
Stir in the ground cumin and cook for another minute to release its aroma.
Add the freekeh to the saucepan and toast it for 2-3 minutes, stirring frequently to prevent burning.
Pour in the chicken broth and bring the mixture to a boil. Season with salt and pepper.
Once boiling, reduce the heat to low, cover, and simmer for about 15 minutes, or until the freekeh is tender and the liquid is absorbed.
Remove from heat and let it sit covered for 5 minutes. Fluff with a fork before serving.
Top with sliced almonds and chopped parsley before serving.
Why this works
Freekeh, made from green wheat that's harvested early and roasted, offers a unique nutty and smoky flavor profile that distinguishes it from other grains. By toasting the freekeh in olive oil with onions and cumin, you enhance its natural flavors while creating a rich aroma. Cooking it in chicken broth further infuses the dish with depth and richness. If the freekeh seems too dry after cooking, add a splash of water and cover to allow the steam to help hydrate it. This dish balances textures and flavors beautifully, with crunchy almonds contrasting the tender grains, while the fresh parsley adds a pop of color and brightness.
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