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- 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
- 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.