Turkish cuisine · Dough, Pasta & Rice

Freekeh Pilaf

Pilaf made from green-harvested roasted wheat grains, sautéed with onions in butter and cooked in beef stock.

Ingredients · for 4 servings

• 300 g freekeh
• 1 onion
• 60 g butter
• 2 tbsp olive oil
• 750 ml strong beef stock
• 1 tbsp tomato paste
• 50 g pine nuts
• 1 tsp salt
• 1/2 tsp pepper

Instructions

1. Put the freekeh in a bowl, cover with cold water, stir with your hand and drain – repeat two or three times until the water stays clear, then drain well.
2. Peel and finely dice the onion and fry with the pine nuts in butter and olive oil over medium heat for 6–7 min. until the nuts are golden and the onion is soft.
3. Stir in the tomato paste and toast for 1 min. until it deepens in colour and smells rich.
4. Add the freekeh and sauté, stirring, for 3 min. until every grain glistens and smells lightly nutty.
5. Pour in the hot beef stock, season with salt and pepper, bring to the boil once, cover and cook over lowest heat for 30–35 min. until the liquid is fully absorbed and the grains are tender to the bite.
6. Remove the pot from the heat, tuck a kitchen towel under the lid, let rest for 10 min., then fluff with a fork and serve warm.