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Freekeh Pilaf

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Yields1 Serving
 2 cups Ziyad Brand Freekeh Picked over, rinsed a few times and drained
 4 cups Chicken stock Or water
 2 tbsp Sultan Brand Olive Oil
 Salt and pepperTo taste
 ¼ tsp Ziyad Brand Cinnamon
 ¼ tsp Ziyad Brand Cardamom
 1 Bay leaf
1

In a heavy pot heat the oil. Add the cleaned freekeh, spices, bay leaf, and toss to combine. Add the stock or water and bring the mixture to boil, adjusting the seasoning.

2

Reduce the heat to simmer and cook for 35-40 minutes until all the liquid has absorbed and the freekeh is cooked through. The freekeh shouldn’t be crunchy but it needs to hold its shape. It’s naturally chewy and al dente.

3

Fluff with a fork and it’s ready to serve. Serve with roasted chicken, garnish with nuts or dried fruits, or use this pilaf as a stuffing for vegetables or chicken.

 

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Ingredients

 2 cups Ziyad Brand Freekeh Picked over, rinsed a few times and drained
 4 cups Chicken stock Or water
 2 tbsp Sultan Brand Olive Oil
 Salt and pepperTo taste
 ¼ tsp Ziyad Brand Cinnamon
 ¼ tsp Ziyad Brand Cardamom
 1 Bay leaf

Directions

1

In a heavy pot heat the oil. Add the cleaned freekeh, spices, bay leaf, and toss to combine. Add the stock or water and bring the mixture to boil, adjusting the seasoning.

2

Reduce the heat to simmer and cook for 35-40 minutes until all the liquid has absorbed and the freekeh is cooked through. The freekeh shouldn’t be crunchy but it needs to hold its shape. It’s naturally chewy and al dente.

3

Fluff with a fork and it’s ready to serve. Serve with roasted chicken, garnish with nuts or dried fruits, or use this pilaf as a stuffing for vegetables or chicken.

Freekeh Pilaf

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