Freekeh
Roasted Green Wheat with Nuts
Freekeh is young green wheat roasted while still moist, which gives it a nutty, faintly smoky flavor you will not find in any other grain. Across Palestinian and wider Levantine kitchens it stands in for rice next to stews or goes into deep, broth-based soups. Cooked here until tender and finished with dried apricots and toasted pine nuts, almonds, and pistachios, it becomes a fragrant side worthy of a celebration.
Method
Rinse the freekeh in a colander until the water runs clear, then set aside to drain.
Heat the olive oil in a small pot over medium heat. Add the freekeh and salt and saute for a couple of minutes to accentuate its smoky flavor.
Add the water, cover, and bring to a simmer, then reduce the heat to low and cook until all the water is absorbed, about 20 minutes. Stir in the chopped dried apricots about halfway through, around the 10-minute mark.
While the freekeh cooks, toast the pine nuts, slivered almonds, and pistachios in a small dry pan over medium heat until golden and fragrant, stirring often.
When the freekeh is tender and the water is absorbed, fold in the toasted nuts and serve.
Cook’s notes
- Serve freekeh anywhere you would serve rice, particularly alongside stews.
- For a plainer version, leave out the nuts and apricots, or simmer the freekeh in broth to make a soup.
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