Freekeh AKA Freeka or freek is a healthy chewy and nutty ancient grain that you can make wonders with. Here is a vegan freekeh pilaf recipe with earthy warm spices for a simple side dish.
Next time try this classic freekeh stuffed chicken.
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❤️ Why You'll Love It
- A healthy side dish aside from good old rice that your family can enjoy.
- You've got to love an easy recipe made with simple ingredients.
- Make-ahead, hearty dish for any occasion.
- Goes pretty well with any main dish you have.
📝 Ingredients
📋 Ingredient Notes
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- There are many brands out there for freekeh and this is the one I used.
- I've used a couple of Roma tomatoes that were 7oz combined, you can use any tomatoes you have.
- Dry mint gives this recipe a special characteristics, so try not to skip that.
🥄 Instructions
- Start by picking freekeh and make sure there is no debris in there. Place freekeh in a fine mesh colander and wash several times under running cold water. Place in a bowl and cover with tap water. Let it soak for 30 minutes.
- In a medium pot over medium high heat, saute onion in olive oil.
- Add drained freekeh and stir for 2-3 minutes to toast lightly.
- Process the tomatoes in a mini food processor and add to the pot with all the spices.
- Mix everything well then top with water or vegetable stock. Bring mixture to a boil then simmer on low heat, cover and cook until done. Serve garnished with pine nuts or almonds.
💡 Tips
- Do not strain the tomatoes we need it as is.
- Use vegetable broth or chicken stock (non vegan) if you would like to.
- Toasting the freekeh for a couple of minutes before adding the rest of the ingredients give it an extra nutty and pleasant flavor.
🍽️ Serve With
Freekeh pilaf is used as much as you use rice as a side dish to any main dish you have. Workd wonderful with kafta, grilled shish kebab and shish tawook.
🧺 Storage
Store in an airtight container in the fridge for up to 4 days. Freeze for longer storage.
💬 FAQs
Freekeh is an ancient grain made from green durum wheat and is very popular in middle eastern cuisines.
📣 Related Recipes
- Roasted rice is one of the most festive side dishes in Egypt.
- This creamy chicken and rice casserole is so rich, a meal by itself.
- Mujadara is an easy rice and lentil dish with caramelized onions.
- Try this delicious and easy to follow Lebanese rice recipe, perfect side dish for any Middle Eastern meal. Garnish with fresh herbs or toasted pine nuts to boost flavors.
- Koshari is a delicious Vegetarian Egyptian dish with rice, pasta and lentils all with a spicy garlicky tomato sauce. Learn how to make Koshari like a pro with this easy recipe.
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Freekeh pilaf
Ingredients
- 1 cup of uncooked freekeh 150g
- 2 Tbs olive oil
- 1 medium onion. finely chopped
- 2 Roma tomatoes
- ¼ teaspoon freshly ground black pepper
- 1 teaspoon dry mint
- ¼ teaspoon cardamom powder
- ½ teaspoon cumin powder
- 1 teaspoon salt more or less depending on your liking
- ¾ - 1 cups water
Instructions
- Carefully pick freeka looking for inedible things and debris then wash under running cold water.
- Cover with about two cups of cold tap water and let it soak for 20 -30 minutes.
- In a pot over medium heat add oil and saute onion until fragrant, 2-3 minutes.
- Drain the freekeh and add to the pot, keep stirring for another 2-3 minutes.
- Cut tomatoes in quarters and process in a mini food processor.
- Pour tomato puree over the freekeh and add the spices.
- Pour in water or broth and mix everything well.
- Bring the mixture to a boil, reduce heat and cover. Let it simmer on low for about 25 minutes or until all water is absorbed.
- Turn heat off and let it set in the pot for another 5 minutes before serving.
Notes
- Do not strain the tomatoes we need it as is.
- You will get about 1 cup (8oz) of tomato puree after processing.
- I like freekeh to be a little firm. I usually use ¾ cup of water, use more if you would like it softer.
- Use vegetable stock or chicken stock (not vegan) if you would like to.
- Toasting the freekeh for a couple of minutes before adding the rest of the ingredients give it an extra nutty and pleasant flavor.
- To store: Store leftover in an airtight container in the fridge for up to 4 days. Freeze for longer storage.
- Serve with: Freekeh pilaf is used as much as you use rice as a side dish to any main dish you have. Works wonderful with kafta, grilled shish kebab and shish tawook.
Nutrition
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First published Mar 17, 2015 . Last updated February 3, 2022 with important tips, clear step by step instructions and readability.
The Story
Another nutty flavorful recipe using this heavenly healthy grain, Freekeh.
My life is a mess these days!!! remember when I told you that I will be moving.. well something - health issues- came up and we decided to stay longer here... until when you ask? I have no idea :/. Now get ready for the big news... WE HAVE SOLD OUR HOME!!! and we knew about the health thing right the day after we signed!! can you believe that??. The market in Colorado here is going crazy, our home stayed in the market for less than 3 days and it was under contract. Do not think that we are lucky though, we cannot find a place to go now :(. Everything is 2K and up.. didn't I tell you crazy market. Any decent 3 bdr apartment is even more than 2K and if you add a garage or two prices go up to 2.5 and you will be lucky to find one.
Moral of the story dear reader, if you are in Colorado, do not sell your home or try to search for another rental because simply you will not find one.
I'm amazed that instead of moving around like crazy trying to find some place for my little family, I have the guts to set and right a post!!. I really need to vent, so please do not hate me for this and give me some room here, will you?
Under such stressful conditions I need something comforting to eat may be a huge chocolate bar or a cake covered with frosting.. the last thing I need is something healthy :). But to my surprise I liked today's dish and will be on my comfort food list.
I bet my hubby was like" Urgh ... she is photographing while we will not have a roof over our heads in a week :): hahaha poor man.
Weather is perfect these days so this dish is very suitable when we are changing weather.
Egyptians use the freeka pilaf to stuff small birds with, mostly pigeons and little chickens, and I highly recommend serving it as a side dish, something healthy to replace rice and pasta.
So do you have a tip for me to help me out? Do you think it is wise to pay 2K or more for a rental 3 bedrooms or it will be better to try to downsize? and above all DO YOU HAVE AN IDEA WHAT IS HAPPENING IN COLORADO?
Enjoy the rest of the week and please wish us good luck.
Jonathan Bryans
I am an expat living in Egypt and cooked this fabulous freekeh pilaf today. It was so flavoursome and complex - loved the addition of all the herbs & spices!! I am very familiar with cumin, but the dried mint and cardamom powder offered a lovely aroma and taste. Thank you!!
Anna Likousis
What exactly is freekeh? Is there any other name for it?
The recipe looks amazing.
Thank you.
Amira
Anna, in the ingredients notes above there is a link to an amazon product for freekeh. Take a look at it, I haven't seen it with another name but if I do I will let you know.
Maroula
Freekeh is dried green wheat which means it isn't any special kind of wheat, it's only the normal wheat before it gets ripe and brown. It's difference from the ripe one is it has a nutty, earthy taste and it cooks the same way like bulgur or whole dry wheat.
Sommer
Can you do a recipe for stuffed baby chickens or pigeons?
Amira
Sommer, I've made this recipe before and guess what happened? I DELETED ALL The images accidentally from my camera and was really seriously surely going to cry :(. I was very upset with myself. Will put it on my top list to make when I go back to Colorado Inshaa Allah. Thanks dear for bringing this up, I totally forgot about it. Question though, do you prefer it stuffed with rice or freekeh? as my mom used to make both.
Sadaf Afshan
Never tried freeka grains before. The pilaf looks awesome...........Masha'Allah