Sides
Freekeh Pilaf bi Loz
Ingredients
- 250 g (1.25 cups) cracked freekeh, rinsed (9 oz)
- 1 onion, finely diced
- 2 tbsp butter or ghee
- 600 ml (2.5 cups) vegetable stock (20 fl oz)
- 1/2 tsp ground cinnamon
- 1/2 tsp salt
- 50 g (1/3 cup) toasted flaked almonds
Method
- Melt the butter in a saucepan and saute the onion over medium heat until soft and lightly golden, about 6 minutes.
- Stir in the freekeh and toast for 2 minutes, coating it in the butter.
- Add the stock, cinnamon and salt, and bring to a boil.
- Reduce heat, cover, and simmer for 25 minutes until the freekeh is tender and liquid absorbed.
- Rest, covered, for 5 minutes, then fluff with a fork.
- Scatter with toasted almonds before serving.
Introduction: A simpler, meat-free preparation of freekeh, this almond-topped pilaf accompanies grilled meats and stews across northern Jordan, where the grain is grown and processed, offering a smoky, nutty counterpoint to richer main courses.
Cultural Background: A simpler, meat-free preparation of freekeh, this almond-topped pilaf accompanies grilled meats and stews across northern Jordan, where the grain is grown and processed, offering a smoky, nutty counterpoint to richer main courses.
Tips: Toasting the freekeh briefly in butter before adding liquid deepens its natural smokiness.
Variations: Toasted pine nuts or a handful of raisins can be added alongside the almonds for extra texture.
Storage: Refrigerate in an airtight container for up to 3 days.
Reheating: Reheat in a covered pan over low heat with a splash of stock or water, about 5 minutes.
FAQs:
Q: Can I use whole freekeh instead of cracked?
A: Yes, but increase the cooking time to about 40 minutes.
Q: Is this side vegan?
A: Use oil instead of butter to make it fully vegan.
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