The subtle smokiness of Zaytoun’s Palestinian freekeh teams perfectly with tart cranberries and juicy apples to make a delicious pilaf that is also a feast for the eyes.
Ingredients
• 200g Zaytoun green wheat freekeh, rinsed
• 2 sticks of celery, sliced
• 1 medium red onion, chopped
• 2 tbsp Zaytoun extra virgin olive oil
• 2 small apples, cored and cubed
• 1 small clove garlic, minced
• 400ml vegetable stock
• 200g dried cranberries
• 3 spring onions, finely chopped
• Handful of parsley leaves, coarsely chopped
• 100g walnuts, chopped & roasted
• Coarse sea salt and black pepper to taste
Method
- Cover freekeh in twice the volume of water and let soak for 15 minutes. Rinse, drain and set aside
- Heat up the olive oil in a saute pan then add red onions, celery and apples. Saute for 3 minutes
- Add minced garlic, salt and pepper to taste, toss together for another minute or two on medium heat
- Mix in the drained freekeh then top up with the vegetable stock allowing it to bubble for a few minutes
- Cover and turn the heat down till it comes to a simmer
- After 5 minutes stir in cranberries, cover again and simmer for another 7-10 minutes or until all the liquid has been absorbed and the freekeh is tender or al dente according to your taste
- Allow the mixture to cool then mix in the spring onions, parsley and finally top with the toasted walnuts.
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