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 time, for 20 mins or until liquid is absorbed then take off heat and let it stand.
  3. 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.
  4. Toss the freekeh and leek mixture with the mint, lemon zest and juice, then season to taste. Top with toasted almonds and garlic, mix and serve.
  5. Optional toppings: Feta cheese, crumbled on top.

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