What is freekeh?
Freekeh is a cereal grain made from green durum wheat that is harvested while young, then roasted and rubbed to remove the chaff. It has a smoky flavor and chewy texture.
DINNER
Hearty Jordanian Lamb and Freekeh Pilaf with Toasted Nuts
Experience the rich flavors of Jordan with this comforting pilaf. Tender lamb and smoky freekeh, a unique roasted green wheat, are simmered with fragrant spices to create a deeply satisfying one-pot meal. A generous scattering of toasted nuts adds a delightful crunch and nutty finish, making this dish a perfect centerpiece for any dinner.
HOW TO MAKE IT
Let's cook.
01
Heat 1 tablespoon of olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Brown the lamb cubes on all sides, working in batches if necessary, for about 5-7 minutes. Remove the lamb and set aside.
02
Add the remaining 1 tablespoon of olive oil to the pot. Add the chopped onion and cook over medium heat until softened and translucent, about 5-7 minutes. Add the minced garlic, cinnamon, cardamom, nutmeg, and black pepper, cooking for 1 minute until fragrant.
03
Return the browned lamb to the pot. Stir in the rinsed freekeh, chicken broth, and salt. Bring the mixture to a boil, then reduce the heat to low, cover tightly, and simmer for 45-50 minutes, or until the freekeh is tender and the liquid is absorbed.
04
While the pilaf simmers, toast the nuts. Heat a small dry skillet over medium-low heat. Add the slivered almonds and pine nuts and toast, stirring frequently, for 3-5 minutes until golden brown and fragrant. Be careful not to burn them.
05
Once the freekeh is cooked, remove the pot from the heat and let it rest, covered, for 10 minutes. Fluff the pilaf gently with a fork.
06
Transfer the Jordanian Lamb and Freekeh Pilaf to a serving platter. Garnish generously with the toasted slivered almonds, pine nuts, and fresh chopped parsley. Serve warm.
About This Recipe
Experience the rich flavors of Jordan with this comforting pilaf. Tender lamb and smoky freekeh, a unique roasted green wheat, are simmered with fragrant spices to create a deeply satisfying one-pot meal. A generous scattering of toasted nuts adds a delightful crunch and nutty finish, making this dish a perfect centerpiece for any dinner.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For extra depth of flavor, you can marinate the lamb in a pinch of the spices for 30 minutes before browning. Ensure the freekeh is thoroughly rinsed to remove any debris. Do not lift the lid while the pilaf is simmering to maintain consistent heat and steam.
Easy Substitutions
If freekeh is unavailable, you can substitute with bulgur wheat, though the cooking time and water ratio may need adjustment. Beef stew meat can be used instead of lamb. For a vegetarian version, omit the lamb and use vegetable broth, adding chickpeas or lentils for protein.
Storage & Reheating
Store leftover pilaf in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of broth or water, or in the microwave.
Serving Suggestions
Serve this pilaf with a side of plain yogurt or a simple cucumber and tomato salad. A fresh green salad with a lemon-tahini dressing would also complement the rich flavors. For a more elaborate meal, offer a side of warm pita bread.
Common Mistakes
Overcooking the freekeh can make it mushy; ensure you follow the cooking time and liquid ratio. Not browning the lamb sufficiently can result in less flavorful meat. Burning the nuts is easy, so toast them over low heat and watch them carefully. Lifting the lid during simmering releases steam, which can affect the freekeh's texture.
Frequently Asked Questions
Can I make this recipe ahead of time?
Yes, the pilaf can be made a day in advance and reheated. Add the toasted nuts and fresh parsley just before serving for best results.
What kind of lamb shoulder should I use?
Boneless lamb shoulder is ideal for this recipe as it becomes very tender when slow-cooked. You can also use lamb leg, cut into cubes.
MORE TO KNOW
Freekeh is a superfood made from young green wheat that has been roasted and rubbed. This process gives it a distinctive smoky flavor and chewy texture, making it a staple in Middle Eastern cuisine. When cooking freekeh, it's important to rinse it well to remove any small stones or husks. The resting period after cooking is crucial for the grains to fully absorb the remaining moisture and become fluffy.
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