Herbed and Spiced Freekeh
Author: 
 
The deep, roasted flavor of freekeh plus a blend of fragrant herbs and spices equals my recipe for Herbed and Spiced Freekeh! Vegan, of course.
Ingredients
For the Herbed and Spiced Freekeh Pilaf:
  • 2 cups of cracked freekeh
  • 3 Tablespoons olive oil
  • 1 large onion, diced small
  • 1 cup of roughly chopped parsley
  • 1 cup of roughly chopped cilantro
  • ½ of a chile (jalapeño, serrano, etc. -- seeds included or removed)
  • 1 teaspoon sea salt
  • 2½ cups water
  • 2 cloves garlic, minced
  • 1 teaspoon cardamom
  • 1 teaspoon coriander
  • 1 teaspoon paprika
  • ¾ teaspoon allspice
  • ¼ teaspoon fennel
  • ¼ teaspoon black pepper
  • ⅛ teaspoon cinnamon
  • ⅛ teaspoon turmeric
  • 1 bay leaf
For the Tomato Topping:
  • 1 cup of chopped fresh tomato
  • ¼ cup chopped parsley
  • 1 Tablespoon olive oil
  • 2 teaspoons lemon juice
  • pinch of salt
  • reserved caramelized onions (see instructions below)
Instructions
  1. First pick through your freekeh very well for any foreign debris. Wash and drain the freekeh twice, then cover it with fresh water to soak.
  2. In a large pot over medium-high heat, add the olive oil and onions and sauté with a pinch of salt until the onions caramelize. This takes up to 10 minutes. Once they start to brown, they really go quickly so you'll want to stir them frequently. You want deeply browned, but not black/burned onions. When they are done, pull the pot off the heat and remove ¼ of these caramelized onions and set them aside in a bowl.
  3. Drain your soaked freekeh and set aside.
  4. In a blender, combine the parsley, cilantro, chile, and salt with with the 2½ cups of water. Blend on high until completely blended (the water will turn a lovely green color). Bring this blended herb water over to the stove and keep it ready.
  5. Put the pot with the caramelized onions (the ¾ of them left in there) back on medium-high heat. Add the garlic and sauté for 30 seconds then add all the spices: cardamom, coriander, paprika, allspice, fennel, black pepper, cinnamon, turmeric, and bay leaf. Stir the spices around for 5-10 seconds to bloom them then immediately add the freekeh and the blended herb water. Bring it to a boil and simmer it for around 5 minutes or until the level of the water has gone just below the surface of freekeh and little bubbles are popping through. Then cover the pot, reduce heat to the low, and cook for 22 minutes undisturbed.
  6. In the meanwhile, make the Tomato Topping by combining the chopped tomato, parsley, olive oil, lemon juice, pinch of salt, and that reserved portion of caramelized onions. Make some toasted almonds: Add some slivered or whole almonds to a small saucepan with a few teaspoons of oil and stir constantly over medium heat until golden.
  7. After 22 minutes, uncover and fluff the freekeh with a spoon or spatula. Remove from the heat and then cover it again. Let it finish steaming and absorbing for 5 more minutes, then it is ready to serve.
  8. Scoop onto a large platter and garnish with the tomato topping and with lots of the toasted almonds.
Notes
-This recipe make around 6 cups of cooked freekeh.
Recipe by Lands & Flavors at https://www.landsandflavors.com/herbed-and-spiced-freekeh/