Middle Eastern Freekeh Pilaf

Nutty cracked freekeh cooks with onion, garlic, cumin, and coriander for a savory Middle Eastern pilaf finished with parsley and almonds.

Instructions

1. 1

   Rinse the cracked freekeh in a fine-mesh strainer under cold running water until the water runs mostly clear. Drain well; this removes excess chaff and helps prevent a gummy pilaf.

2. 2

   Heat the olive oil in a medium, heavy-bottomed saucepan over medium heat. Add the onion and cook for 6 to 8 minutes, stirring occasionally, until soft and translucent but not browned.

3. 3

   Add the garlic, ground cumin, and ground coriander. Cook over medium heat for 30 to 60 seconds, stirring constantly, until fragrant.

4. 4

   Stir in the drained freekeh and cook for 2 minutes, coating the grains in the seasoned oil until they smell lightly toasted.

5. 5

   Pour in the vegetable broth, then add the salt and black pepper. Bring to a boil over medium-high heat, stirring once and scraping the bottom of the pan.

6. 6

   Reduce the heat to low, cover tightly, and simmer for 20 to 25 minutes, until the freekeh is tender and the broth has been absorbed. If the grains are still firm, add 2 tbsp (30 ml) hot water, cover, and cook for 3 to 5 minutes more.

7. 7

   Remove the saucepan from the heat and leave it covered for 5 minutes. The resting time lets the remaining steam finish the grains without making them mushy.

8. 8

   Fluff the freekeh gently with a fork, then fold in the parsley and toasted almonds. Taste and adjust the seasoning before serving warm.

Tips for the Best Middle Eastern Freekeh Pilaf

• Use cracked freekeh rather than whole freekeh for this timing. Whole kernels need more liquid and a longer simmer.
• Check the broth before adding salt, especially if it is not low-sodium. The finished pilaf should taste savory but not salty.
• Do not stir repeatedly while the freekeh simmers; frequent stirring releases starch and can make the grains sticky.
• For a nut-free version, omit the almonds or replace them with toasted pumpkin seeds. Chopped walnuts are also suitable.
• The freekeh can be cooked up to 2 days ahead and refrigerated. Reheat it covered in a saucepan with a splash of broth or water, then add the parsley and almonds just before serving.

Storage and Reheating

Cool the pilaf within 2 hours and refrigerate it in an airtight container for up to 4 days. Freeze it for up to 2 months, preferably without the parsley and almonds. Reheat covered in the microwave or on the stovetop with 1 to 2 tbsp (15 to 30 ml) water per serving, until steaming hot.

Frequently Asked Questions

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