Freekeh and leek pilaf

An easy recipe for a freekeh and leek pilaf with mint, thyme and lemon zest, and sprinkled with toasted almonds.

Serves 4. Prep time: 10 min. Cooking time: 25 mins


  • 200g Zaytoun freekeh 
  • 400g leeks, washed and sliced 
  • 4 tbsp Zaytoun olive oil 
  • 350ml 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, and season to taste. Top with toasted almonds garlic mix and serve.  
  5. As an optional topping crumble the feta cheese on top.  

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