Freekeh and leek pilaf

A tasty bowl of goodness made with freekeh and leeks, and sprinkled with toasted almonds. Super simple to cook, the green wheat freekeh brings smooth smoky tones to this more-ish everyday dish.


  • 200g Zaytoun freekeh
  • 500g leeks, washed and sliced
  • 4 tbsp Zaytoun olive oil
  • 400ml vegetable stock
  • 2 large garlic cloves, sliced
  • 3 tbsp Zaytoun almonds, roughly chopped
  • 2 tbsp finely chopped fresh mint
  • A few sprigs of thyme
  • Zest and juice of 1 lemon
  • Salt and freshly ground black pepper
  • 100g feta cheese (optional topping)


  1. Pour 3 tbsp olive oil into a large heavy-based pot, add the leeks and soften for 10–15 mins, stirring occasionally.
  2. Rinse the freekeh and add to the leeks along with the stock and thyme and bring to a simmer. Cover and cook over a low heat, stirring from time to
  3. time, for 20 mins or until liquid is absorbed then take off heat and let it stand.
  4. Heat the remaining 1 tbsp oil in a frying pan until hot, add the almonds and toast until lightly coloured, lower the heat and add the garlic to soften for a few minutes.
  5. Toss the freekeh & leek mixture with the mint, lemon zest & juice and season to taste. Top with toasted almonds and garlic, mix and serve.
  6. Optional toppings: Feta cheese, crumbled on top.

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