📝 About This Recipe
Experience the ancient flavors of the Levant with this hearty Freekeh Pilaf, a dish that celebrates the unique, nutty, and smoky profile of fire-roasted green wheat. This recipe elevates the grain's natural earthiness with warm spices like allspice and cinnamon, while protein-rich chickpeas add a satisfying bite. It is a quintessential Middle Eastern comfort food that is as nutritious as it is deeply flavorful, perfect for a wholesome plant-based centerpiece.
🥗 Ingredients
The Grain Base
- 2 cups Cracked Freekeh (rinsed thoroughly and drained)
- 4 cups Vegetable Broth (low-sodium or homemade)
Aromatics and Spices
- 3 tablespoons Extra Virgin Olive Oil (high quality)
- 1 large Yellow Onion (finely diced)
- 3 cloves Garlic (minced)
- 1 teaspoon Ground Allspice
- 1/2 teaspoon Ground Cinnamon
- 1/2 teaspoon Ground Cumin
- 1.5 teaspoons Sea Salt (adjust to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
Protein and Texture
- 1.5 cups Cooked Chickpeas (one 15oz can, rinsed and drained)
- 1/4 cup Pine Nuts (or slivered almonds)
Garnish
- 1/2 cup Fresh Flat-Leaf Parsley (roughly chopped)
- 1/4 cup Pomegranate Arils (optional, for sweetness and color)
- 1 piece Lemon (cut into wedges)
👨🍳 Instructions
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1
Begin by picking through the freekeh to remove any small stones or debris, then place it in a fine-mesh sieve and rinse under cold water until the water runs clear. Let it drain well.
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2
In a large, heavy-bottomed pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add the diced yellow onion and sauté for 6-8 minutes until soft and translucent with slightly golden edges.
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3
Stir in the minced garlic, allspice, cinnamon, cumin, salt, and black pepper. Cook for 1 minute until the spices are fragrant and the garlic is softened but not browned.
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4
Add the drained freekeh to the pot. Stir well to coat the grain in the spiced oil and toast it for 3-4 minutes. This step is crucial for developing a deep, nutty flavor.
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5
Pour in the vegetable broth and add the chickpeas. Stir once to combine and bring the mixture to a rolling boil.
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6
Once boiling, reduce the heat to low, cover the pot with a tight-fitting lid, and simmer. If your lid isn't perfectly tight, place a clean kitchen towel between the pot and the lid to trap the steam.
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7
Cook for 35-40 minutes. The freekeh should be tender but still retain a pleasant chewy texture (al dente), and all the liquid should be absorbed.
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8
While the pilaf cooks, heat the remaining tablespoon of olive oil in a small skillet over medium-low heat. Add the pine nuts and toast, stirring constantly, for 2-3 minutes until golden brown. Remove immediately from the pan to prevent burning.
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9
Once the freekeh is done, turn off the heat. Remove the lid, place a paper towel over the pot, and put the lid back on. Let it rest for 10 minutes; this allows the grains to firm up and prevents sogginess.
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10
Fluff the pilaf gently with a fork to separate the grains. Stir in half of the chopped parsley.
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11
Transfer the pilaf to a large serving platter. Top generously with the toasted pine nuts, the remaining parsley, and pomegranate arils if using.
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12
Serve warm with lemon wedges on the side for a bright, acidic finish.
💡 Chef's Tips
Always sort your freekeh before cooking as small pebbles are occasionally found in traditional harvests. For a deeper flavor, you can use a high-quality mushroom stock instead of vegetable broth. If you prefer a softer grain, increase the broth by 1/4 cup and cook for an additional 5 minutes. Do not skip the resting period; it is the secret to a fluffy pilaf rather than a mushy one. Leftovers keep beautifully for up to 4 days and make an excellent cold grain salad for lunch.
🍽️ Serving Suggestions
Serve alongside a dollop of thick Greek yogurt or a vegan tahini-lemon dressing. Pairs perfectly with a fresh Fattoush or Tabbouleh salad for a complete Levantine feast. Accompany with roasted eggplant or cauliflower seasoned with za'atar. A glass of crisp, chilled Sauvignon Blanc or a mint-infused iced tea balances the smoky notes. Serve as a base for grilled halloumi or roasted tofu skewers.