Freekeh is young green wheat, harvested early and roasted over open fire, which gives it a smoky depth that plain wheat or rice simply does not have. It is a staple of Levantine kitchens and easy to find at Middle Eastern markets in the US.
This pilaf pairs it with lamb browned in warm spices, mostly cinnamon and allspice, then simmered together so the freekeh soaks up the meaty, spiced broth while staying pleasantly chewy. It shares a spirit with Portuguese arroz de pato (recipe on the site): a grain doing double duty as a vehicle for rich, savory flavor.
The toasted almonds on top are not optional. Freekeh also holds up better reheated than most grains, so leftovers are excellent.
Freekeh Pilaf with Lamb Recipe
Ingredients
- 1 1/2 lbs lamb shoulder or stew meat, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 4 garlic cloves, minced
- 1 teaspoon ground cinnamon
- 1 teaspoon ground allspice
- 1/2 teaspoon ground cumin
- 1/4 teaspoon black pepper
- 1 1/2 teaspoons salt, plus more to taste
- 1 1/2 cups cracked freekeh, rinsed
- 3 1/2 cups chicken or beef broth
- 1/3 cup slivered almonds, toasted
- 2 tablespoons chopped fresh parsley
- Plain yogurt, for serving, optional
Instructions
- Heat the olive oil in a large heavy pot or Dutch oven over medium-high heat. Season the lamb with salt and pepper, then brown on all sides in batches, about 8 minutes total. Remove and set aside.
- Add the onion to the same pot and cook until soft and golden, about 6 minutes. Add the garlic, cinnamon, allspice and cumin, and cook 1 minute more, until fragrant.
- Return the lamb to the pot along with any accumulated juices. Add the salt and broth, bring to a boil, then reduce heat to low, cover, and simmer for 30 minutes, until the lamb is tender.
- Stir in the rinsed freekeh, cover again, and simmer for 20 to 25 minutes, until the freekeh is tender but still has a pleasant chew and most of the liquid is absorbed.
- Remove from heat and let stand, covered, for 5 minutes. Fluff gently with a fork.
- Taste and adjust salt. Scatter with toasted almonds and parsley just before serving, with a dollop of yogurt on the side if you like.
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