Jewelled Freekeh Pilaf: A Feast for the Eyes

 

Consumed throughout the Eastern Mediterranean since the 13th century, freekeh is harvested while still young and then roasted to develop its signature smoky flavour. Typically made from durum wheat, freekeh undergoes a unique processing method where the wheat stalks are burned to remove the chaff, leaving behind tender, immature grains. These grains are then rubbed to separate the edible kernels from the charred husk, a process reflected in its Arabic name “faraka,” meaning “to rub.”

In recent years, freekeh has enjoyed a global revival, embraced by chefs and health enthusiasts as part of the ancient grain trend, alongside quinoa and farro. Its flavour and nutritional profile have made it a favourite in modern kitchens, and it’s now featured on menus around the world. The subtle smokiness of this Palestinian Jewelled Freekeh Pilaf teams perfectly with tart cranberries and juicy apples to make a delicious pilaf that is healthy and also a feast for the eyes. 

Jewelled Freekeh Pilaf

Recipe courtesy of Zeytoun

Serves 6

7 oz green wheat freekeh, rinsed

2 sticks of celery, sliced

1 medium red onion, chopped

2 tbsp extra virgin olive oil

2 small apples, cored and cubed

1 small clove garlic, minced

1 1/2 cups vegetable stock

7 oz dried cranberries

3 spring onions, finely chopped

Handful of fresh parsley and mint leaves, coarsely chopped

3 1/2 oz walnuts, roasted and chopped

Coarse sea salt and black pepper to taste

1/2 Pomegranate, seeds removed

Cover the freekeh in twice the volume of water and let soak for 15 minutes. Rinse, drain and set aside. Heat up the olive oil in a sauté pan on medium-high then add the red onions, celery and apples, and sauté for 3 minutes. Add the minced garlic, salt and pepper to taste, then toss together for another minute or two on medium heat. Mix in the drained freekeh then top up with the vegetable stock allowing it to bubble for a few minutes. Cover and turn the heat down until it comes to a simmer.

After 5 minutes stir in the dried cranberries, cover again and simmer for another 7-10 minutes or until all the liquid has been absorbed and the freekeh is tender or al dente according to your taste. Allow the mixture to cool then mix in the spring onions, parsley, mint and finally top with the toasted walnuts and pomegranate arils..