Photograph of the finished Freekeh pilaf

Middle East · Cơm lúa mì xanh nấu cừu hạt rang

Freekeh pilaf

1 hr 40 min Hands-on time + 1 hr waiting
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Roasted green wheat freekeh Roasted green wheat freekeh 1.5 lb
  • Photograph of Lamb Lamb 3.1 lb
  • Photograph of Ghee Ghee 8.5 oz
  • Photograph of Cinnamon and star anise Cinnamon and star anise 1.1 oz
  • Photograph of Cardamom Cardamom 0.7 oz
  • Photograph of Sliced almonds Sliced almonds 6.3 oz
  • Photograph of Pine nuts Pine nuts 5.6 oz
  • Photograph of Onion Onion 2.8
  • Photograph of Chicken broth Chicken broth 6 cups
  • Photograph of Salt Salt 0.8 oz

Method

  1. 1 Soak freekeh for 1 hour, then remove any husks that float to the surface.
  2. 2 Simmer the lamb with cinnamon, star anise, and cardamom for 45 minutes, then strain the broth.
  3. 3 This version of dry rice uses only about one and a half times the amount of rice in the broth, unlike the watery soup version.
  4. 4 Sauté the onions in ghee, then roast them in freekeh for 4 minutes until fragrant with a smoky aroma.
  5. 5 Pour hot water over the seeds, about one and a half times their volume, then steam over the lowest heat for 25 minutes.
  6. 6 Let it sit outside the stove for 10 minutes, then fluff it up and sprinkle with roasted almonds, pine nuts, ghee, and lamb.

With an appliance

  • Pressure cooker 55 min

    Replace step 2: simmer the lamb in high pressure for 18 minutes, then release the pressure; cook the grains in a regular pot.

Start cooking