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Freekeh Pilaf

Nutty freekeh pilaf with golden onions and warm spices.
Fluffy and fragrant, brightened with lemony garlic yogurt.
A cozy bowl with fresh parsley and mint on top.

side dish ⏱ 50 min 380 kcal / portion 45.0 g carbs / portion (estimated) glutenmilkmustardtree nuts 🔗 Original source

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Freekeh Pilaf
v3 · rb0e705f985 20260727Z1751 2 pieces onion 25 g butter 1 tbsp olive oil 150 g freekeh 10 g parsley 2 tbsp pine nut salt to taste black pepper to taste 🔪 thinly slice onion 🍳 ⏱ 15-20 min sauté the onions with butter and olive oil until soft and brown ⏳ ⏱ 5 min soak the freekeh in cold water, then drain and rinse well and drain well 🌀 add the freekeh and spices to the onions, then stir in stock and salt and pepper 🍳 ⏱ 15 min bring to the boil, cover, reduce to bare minimum, simmer 🍳 ⏱ 5 min leave the pilaf covered off the heat ⏳ ⏱ 5 min remove the lid and cool the pilaf a little 🌀 mix the yoghurt with lemon juice, crushed garlic, and salt 🍳 stir in the herbs into the warm not hot pilaf 🌀 taste and adjust the seasoning then spoon the pilaf into serving dishes and top with yoghurt 🍽 sprinkle pine nuts and parsley and finish with a trickle of olive oil Freekeh Pilaf 🎉 ¼ tsp cinnamon ¼ tsp allspice 270 ml vegetable stock 10 g mint 10 g coriander 100 g greek yoghurt 1½ tsp lemon juice 0.5 pieces garlic clove ½ tbsp freekeh cinnamon, allspice, vegetable stock salt black pepper 5 g parsley mint, coriander greek yoghurt, lemon juice, garlic clove black pepper pine nut 5 g parsley ½ tbsp olive oil
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Preparation steps

  1. thinly slice onion
  2. sauté the onions with butter and olive oil for 15–20 min until soft and brown
  3. soak the freekeh in cold water for 5 min, then drain and rinse well and drain well
  4. add the freekeh and spices to the onions, then stir in stock and salt and pepper
  5. bring to the boil, cover, reduce to bare minimum, simmer for 15 min
  6. leave the pilaf covered off the heat for 5 min
  7. remove the lid and cool the pilaf a little for about 5 min
  8. mix the yoghurt with lemon juice, crushed garlic, and salt
  9. stir in the herbs into the warm not hot pilaf
  10. taste and adjust the seasoning then spoon the pilaf into serving dishes and top with yoghurt
  11. sprinkle pine nuts and parsley and finish with a trickle of olive oil

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