This dish is made with warming, aromatic spices and mixes freekeh with dried cherries and pistachios, creating an unusual savoury and sweet pilaf.
SERVES 4
PREP TIME 5 MINS
COOK TIME 20 MINS
Large Saucepan
Drainer
Large Frying Pan
Small Bowl
| 7 oz (200g) uncooked freekeh |
| 8 cardamom pods |
| 8 cloves whole cloves |
| 1 tbsp oil |
| 1 onion, finely chopped |
| 1 tsp ground cinnamon |
| 1 pinch pinch of salt |
| 3.5 oz (100g) dried cherries, roughly chopped |
| 3.5 oz (100g) pistachios, roughly chopped |
| 3 tbsp olive oil |
| 2 tbsp lemon juice |
| Pinch of salt |
| 1. Place the freekeh in a large saucepan, cover with 1 litre (1¾ pints) of water, and place over a medium heat. Add the cardamom and cloves and simmer for 20 minutes or until all the water has been absorbed. Drain any remaining water and remove and discard the cardamom and cloves. Set aside. |
| 2. Meanwhile, heat the oil in a large frying pan over a medium heat. Add the onions and cook for 5–10 minutes, stirring occasionally, until softened and translucent. Then add the cinnamon and cook for a further 2 minutes. |
| 3. For the dressing, place all the ingredients in a small bowl and mix to combine. Add the freekeh to the onion mixture, season with the salt, and stir to mix. Then add the cherries and pistachios and stir until evenly distributed. Remove from the heat. Serve hot with the dressing drizzled over. |
| Fat: 108.32 g | Fiber: 49.93 g |
| Iron: 12.97 mg | Sugar: 69.6 g |
| Calcium: 458.15 mg | Sodium: 125.23 mg |
| Potassium: 1480.83 mg | Calories: 2141.85 kcal |
| Protein: 70.43 g | Vitamin A: 3958.67 IU |
| Vitamin C: 28.79 g | Carbohydrates: 209.37 g |
| Saturated Fat: 12.84 g | Cholesterol: 0 mg |