Freekeh pilaf

Preparation info
  • Serves


    • Difficulty


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By Yotam Ottolenghi

Published 2010

  • About

We normally enjoy grains once they have matured and dried, but there is a widespread culinary tradition of consuming green, semi-mature grains, which taste grassier and are more nutritious than the dried version. Throughout the Middle East it is common to process young and green durum wheat into freekeh. This is done by literally burning the wheat head in order to scorch the chaff and thus to assist removing the grain. The result is lightly charred green grains with a wonderful smoky aroma,