Freekeh Pilaf with Roasted Chicken

About This Recipe

Freekeh (also spelled freekah, frikeh, or farik) is one of the most distinctive grains in Middle Eastern and Turkish cooking — young durum wheat harvested while still green, then roasted over an open fire to create a grain with a unique combination of nuttiness, smokiness, and a pleasantly chewy, hearty bite that no other grain replicates. The roasting process, which may have been discovered accidentally when a young wheat crop caught fire thousands of years ago, drives off the outer husk while caramelizing the sugars and creating aromatic compounds that give freekeh its characteristic aroma — somewhere between smoke, toasted bread, and green herb. In Turkey and the broader Levant, freekeh is cooked as a pilaf in chicken or lamb stock, typically alongside roasted chicken or as a stuffing for whole birds. The grain absorbs stock as it cooks, becoming tender while retaining its characteristic smoky depth. Caramelized onions, whole spices (cinnamon stick, allspice, black pepper), and a generous finish of toasted pine nuts and almonds are the standard garnishes that transform a simple grain dish into a celebratory table centerpiece. Unlike rice, which absorbs stock and becomes relatively neutral, freekeh's inherent flavor means the pilaf has complexity even without elaborate preparation — making it a naturally impressive dish for guests.

Ingredients

Serves 4

• 300 gwhole or cracked freekeh(rinsed)
• 800 mlgood chicken stock
• 1 largeonion(thinly sliced)
• 2 tbspbutter
• 1 tbspolive oil
• 1 wholecinnamon stick
• 4 wholeallspice berries
• 1/2 tspground cumin
• 1 tspsalt
• 1/2 tspblack pepper
• 2 tbsppine nuts(toasted)
• 2 tbspslivered almonds(toasted)
• fresh flat-leaf parsleyto garnish

Instructions

1. 1

   Caramelize the Onion

   Heat butter and olive oil in a wide, heavy-based saucepan over medium heat. Add the thinly sliced onion and a pinch of salt. Cook, stirring regularly, for 20-25 minutes until the onion is deeply golden-brown and caramelized. Lower heat if it's coloring too fast — patience here pays off in the final flavor.

2. 2

   Add Spices and Freekeh

   Add the cinnamon stick, allspice berries, and ground cumin to the caramelized onion. Stir for 30 seconds until fragrant. Add the rinsed freekeh and stir to coat each grain in the fat and spices. Toast for 2 minutes, stirring constantly, until the freekeh smells pleasantly warm and nutty.

   Rinsing and then toasting the freekeh removes any dusty bitterness and intensifies its natural smokiness.

3. 3

   Add Stock and Cook

   Pour the hot chicken stock over the freekeh. Season with salt and pepper and stir once to combine. Bring to a boil, then reduce heat to the lowest setting, cover tightly, and cook for 35-40 minutes until the liquid is absorbed and the freekeh is tender but still slightly firm.

4. 4

   Rest and Fluff

   Remove from heat. Place a folded tea towel under the lid and let rest for 10 minutes. Remove the cinnamon stick and allspice berries. Fluff gently with a fork.

5. 5

   Garnish and Serve

   Transfer to a serving plate. Scatter the toasted pine nuts and almonds over the top. Garnish with fresh flat-leaf parsley. Serve alongside roasted or grilled chicken, lamb, or as a standalone vegetarian dish.

Variations

• •

  Chicken and freekeh: stuff a whole roasted chicken with freekeh pilaf for a showpiece dish — the grain absorbs the chicken juices as they drip.

• •

  Lamb freekeh: cook lamb shoulder pieces on top of the freekeh in a covered pot for a hearty one-pot meal.

• •

  Vegetarian version: substitute the chicken stock with rich vegetable stock and double the onion caramelization.

Storage

Freekeh pilaf keeps in an airtight container in the refrigerator for 3 days. Reheat with a splash of water in a covered pan over low heat. It also reheats well in the microwave with a damp paper towel over the top to retain moisture.

Frequently Asked Questions