Spiced Middle Eastern Freekeh Pilaf
Ingredients
- 3 cups freekeh
- 1/4 cup ghee or oil
- 1 large onion, finely chopped
- 1 clove garlic, crushed
- 2 teaspoons salt
- 1/2 teaspoon pepper
- 1/2 teaspoon cinnamon
- 1/2 teaspoon mixed spices
- 1/2 teaspoon cardamom
- 1/4 teaspoon saffron threads
- 5 cups water or chicken broth
Preparation
Wash the freekeh several times to ensure it is free of dust and small stones. Soak the freekeh in warm water for 30 minutes. Place in a strainer.
In a deep pot, place the ghee, onion, and garlic. Put the pot on medium heat. Using a wooden spoon, stir the onion until it becomes light golden brown.
Add the freekeh, salt, pepper, cinnamon, mixed spices, cardamom, and saffron. Stir the freekeh for 2 minutes to absorb the oil and onion.
Add the water or broth. Let the freekeh boil for 5 minutes, then cover the pot. Let it cook on medium heat for 10 minutes, then reduce to very low heat. Let it cook for 30 minutes until fully cooked.
Using a fork, fluff the freekeh then serve. Distribute nuts over the freekeh and serve with grilled chicken.
