Middle Eastern · Side · All year
Freekeh Pilaf with Dukkah
4.6 · community
10m
Prep
30m
Cook
Easy
Level
320
Energy
Smoky green wheat toasted and simmered with onion, showered with dukkah and herbs — the ancient grain that out-flavors rice without trying.
What you need
Ingredients
Servings
4
Before you start
Mise en place
Equipment
Sheet pan
Chef's knife
Prep checklist
Freekeh — cracked
Onion — diced
Greek Yogurt — to serve
3 steps
Method
1
Toast the freekeh dry in the pot 2 minutes — it smells like a campfire in a wheat field. Set aside.
2 min — timer available in cooking mode
2
Soften the onion in oil, add cumin, then freekeh and stock. Simmer covered until tender with bite, 20–25 minutes; rest 5 off-heat.
28 min — timer available in cooking mode
3
Fork through herbs and lemon; serve under dukkah with yogurt alongside.
From the pass
Chef's notes
Taste before serving and adjust salt and acid — the last 30 seconds of seasoning matter more than any single ingredient.
Afterwards
Keep, reheat & pair
Storage
Refrigerate up to 3 days.
Freezing
Depends on the vegetable — roasted things reheat better than they freeze.
Reheating
Roasted vegetables re-crisp in a 200°C oven for 6–8 minutes; mashes loosen with a splash of warm milk over low heat.
Make ahead
Blanch or par-roast ahead, then finish with high heat just before serving.
Wine pairing
Follows the main.
Beer pairing
Follows the main.
On the plate
Serve it with
Sides
This is the side — pick a main.
Garnish
Fresh herbs
A knob of butter
Toasted nuts or seeds
Taste map
Flavour profile
Sweet
2
Salty
3
Sour
1
Bitter
1
Umami
2
Heat
0
Per serving
Nutrition
320
kcal
11g
protein
48g
carbs
11g
fat
3g
fiber
520mg
sodium
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