Freekeh Pilaf

Ingredients:

  • 2 medium onions, thinly sliced
  • 25g butter
  • 1 tbsp olive oil, plus extra to finish
  • 150g freekeh (or bulghar wheat)
  • 1/4 tsp ground cinnamon
  • 1/4 tsp ground allspice
  • 270ml Vegetable stock
  • 100g Greek yoghurt
  • 1 1/2 tsp lemon juice
  • 1/2 garlic clove, crushed
  • 10g parsley, finely chopped, plus extra to garnish
  • 10g mint, finely chopped
  • 10g coriander, finely chopped
  • 2 tbsp pine nuts, toasted and roughly broken
  • salt and black pepper

Directions:

  • Place the onions, butter and olive oil in a large heavy-based pot and sauté on medium heat, stirring occasionally, for 15–20 minutes. or until the onion is soft and brown.
  • Meanwhile, soak the freekeh in cold water for 5 minutes. Drain in a sieve and rinse well under cold running water. Drain well.
  • Add the freekeh and spices to the onions, followed by the stock and some salt and pepper. Stir well. Bring to the boil, then cover, reduce the heat to a bare minimum and leave to simmer for 15 minutes.
  • Remove the pan from the heat and leave it covered for 5 minutes. Finally, remove the lid and leave to pilaf to cool down a little, about another 5 minutes.
  • While you wait, mix the yoghurt with the lemon juice, garlic and some salt.
  • Stir the herbs into the warm (not hot) pilaf. Taste and adjust the seasoning. Spoon onto serving dishes and top each portion with a generous dollop of yoghurt. Sprinkle with pine nuts and parsley and finish with a bit of olive oil.

Source: Ottolenghi

by Rabat Manzil