📝 About This Recipe
Experience the majestic texture of Kamut, an ancient Khorasan wheat known for its oversized, buttery kernels and rich, nutty flavor. This vibrant pilaf marries the grain's heirloom chew with the aromatic warmth of cumin, cinnamon, and sweet Mediterranean apricots. It is a sophisticated, nutrient-dense side dish that transforms a humble cereal into a spectacular centerpiece of color and fragrance.
🥗 Ingredients
The Grain & Aromatics
- 1.5 cups Kamut (Khorasan Wheat Berries) (rinsed thoroughly and soaked for 2 hours if possible)
- 2 tablespoons Extra Virgin Olive Oil
- 1 tablespoon Unsalted Butter (can substitute with more oil for vegan option)
- 1 medium Yellow Onion (finely diced)
- 3 pieces Garlic Cloves (minced)
The Cooking Liquid & Spices
- 3.5 cups Vegetable or Chicken Stock (low sodium preferred)
- 1 teaspoon Ground Cumin
- 1/4 teaspoon Ground Cinnamon (adds a subtle warmth)
- 1/2 teaspoon Turmeric (for a vibrant golden hue)
- 1 teaspoon Kosher Salt (adjust to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
Texture & Finish
- 1/3 cup Dried Apricots (slivered into thin strips)
- 1/4 cup Pine Nuts (lightly toasted)
- 1/2 cup Fresh Flat-Leaf Parsley (chopped)
- 2 tablespoons Fresh Mint Leaves (finely chiffonaded)
- 1/2 piece Lemon Juice (freshly squeezed for brightness)
👨🍳 Instructions
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1
Rinse the Kamut berries under cold water in a fine-mesh sieve until the water runs clear. For best results, soak the grains in a bowl of water for 2 hours to reduce cooking time and improve texture, then drain.
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2
In a heavy-bottomed saucepan or Dutch oven, heat the olive oil and butter over medium heat until the butter is foaming.
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3
Add the diced onion to the pot and sauté for 5-7 minutes until soft and translucent, but not browned.
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4
Stir in the minced garlic, cumin, turmeric, and cinnamon. Cook for 1 minute until the spices are fragrant and the oil is vibrant.
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5
Add the drained Kamut to the pot. Stir well to coat every grain in the spiced oil and toast for 2-3 minutes; this develops a deep, nutty complexity.
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6
Pour in the stock, salt, and black pepper. Bring the mixture to a rolling boil.
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7
Once boiling, reduce the heat to low, cover the pot with a tight-fitting lid, and simmer. If you soaked the grain, check at 45 minutes; if not, it may take 55-65 minutes.
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8
While the grain simmers, toast your pine nuts in a dry skillet over medium-low heat for 3-5 minutes until golden brown and fragrant. Set aside.
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9
Check the Kamut for doneness. The grains should be tender but still possess a distinct, pleasant 'pop' or chew. If liquid remains but grains are hard, add 1/4 cup more water and continue simmering.
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10
Once the grains are cooked and liquid is absorbed, remove from heat. Place the slivered apricots on top of the grain, then put the lid back on and let it steam off the heat for 10 minutes.
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11
Remove the lid and fluff the pilaf gently with a fork, incorporating the softened apricots.
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12
Fold in the toasted pine nuts, fresh parsley, mint, and the squeeze of lemon juice.
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13
Taste and adjust seasoning with an extra pinch of salt or a drizzle of olive oil if desired. Transfer to a warm serving platter.
💡 Chef's Tips
Soaking the Kamut overnight or for at least 2 hours is highly recommended to ensure even cooking and a softer bite. Do not overcook the grain until it bursts; Kamut is prized for its firm, pasta-like texture. If you have leftovers, this pilaf makes an incredible cold salad the next day with a little extra lemon juice. Substitute the pine nuts with slivered almonds or pistachios if you prefer a different crunch. Ensure your stock is flavorful; since the grains absorb so much liquid, a high-quality broth is the key to deep flavor.
🍽️ Serving Suggestions
Serve alongside roasted lamb chops or a lemon-herb roasted chicken. Pair with a dollop of Greek yogurt or labneh swirled with honey and sumac. Accompany with a crisp cucumber and tomato salad to balance the warm spices. Excellent as a vegetarian main when topped with roasted chickpeas and crumbled feta cheese. Pair with a dry, mineral-forward white wine like an Assyrtiko or a light Pinot Grigio.