Freekeh Pilaf with Lamb (Levantine Smoky Green Wheat Pilaf)

I came to freekeh embarrassingly late, considering how much time I spend cooking with grains, but once I got my hands on a bag from a Middle Eastern market a couple towns over, it went straight into regular rotation. 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. One bite and I understood why it shows up in Levantine kitchens the way rice shows up in mine.

This pilaf pairs it with lamb browned in warmed spices, cinnamon and allspice mostly, then simmered together so the freekeh soaks up all that meaty, spiced broth while staying pleasantly chewy rather than mushy. It reminds me a little of our own arroz de pato (recipe on the site) in spirit, a grain doing double duty as a vehicle for rich, savory flavor, even though the two dishes could not come from more different places.

Lucas, who evaluates every new grain dish with deep suspicion before deciding it belongs in the rotation, gave this one his blessing on the first try, mostly because of the toasted almonds scattered on top. I make a big batch on Sundays and we eat the leftovers all week, since freekeh actually holds up better reheated than most grains do.

Freekeh Pilaf with Lamb Recipe

Prep time: 20 minutes · Cook time: 55 minutes · Total: 1 hour 15 minutes · Servings: 6 · Calories: ~480 per serving

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

1. 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.
2. 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.
3. 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.
4. 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.
5. Remove from heat and let stand, covered, for 5 minutes. Fluff gently with a fork.
6. Taste and adjust salt. Scatter with toasted almonds and parsley just before serving, with a dollop of yogurt on the side if you like.

Recipe Notes

• Cracked freekeh cooks faster and more evenly than whole freekeh for this dish. Look for it at Middle Eastern grocers or online; whole freekeh works too but needs about 15 extra minutes.
• Rinsing the freekeh before cooking removes excess char dust from the roasting process and keeps the flavor clean rather than bitter.
• Ground beef or chicken thighs both make a good substitute for lamb if that is what you have on hand.
• This reheats beautifully, even better the next day once the spices have had time to settle in.