x Abu Dhabi, UAEMonday 24 July 2017

Suzanne Husseini's bulgur and freekeh pilaf

A simple and delicious recipe to introduce you to the delights of freekeh.

Barbecued chicken with freekeh and bulgur pilaf with nuts and pomegranate seeds. Courtesy Petrina Tinslay
Barbecued chicken with freekeh and bulgur pilaf with nuts and pomegranate seeds. Courtesy Petrina Tinslay

Ingredients:

 

4 tbsp olive oil

red onion, chopped

1 cup bulgur, coarse, rinsed in cold water and drained

1 cup freekeh, rinsed in cold water and drained

3 cups chicken stock

1 tsp allspice

zest of 1 orange

cup dried apricots, sliced

cup dried pomegranate seeds, soaked in juice of 1 orange

cup pistachios, toasted

cup pine nuts, toasted

cup almonds, toasted

Method:

In a medium pot, heat the olive oil and sauté the onion until soft. Add the bulgur and freekeh and stir to coat each grain. Pour in the chicken stock, allspice, salt, pepper and orange zest. Add in the soaking pomegranate seeds and juice, and the apricots. Bring to a boil. Lower the heat to a simmer and add half the pine nuts, pistachios and almonds, saving the rest for garnish. Cover and leave to cook for about 15 minutes.

When done, mound on a platter and garnish with the rest of the nuts, fresh pomegranate seeds and parsley leaves. Serve hot or at room temperature as a side dish with barbecued chicken.

Makes 6 to 8 servings

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