Jul 14 2026
Restaurants›Perseid›Freekeh Pilaf Recipe

Freekeh Pilaf Recipe

Inspired by Perseid
Time45m
Serves4

Make Freekeh Pilaf Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Grains

Vegetables

Liquids

Spices

Garnish

Method

Preparation

  1. 1

    Prepare Freekeh

    Rinse 1 cup of freekeh under cold water in a fine mesh strainer. Drain and set aside.

  2. 2

    Chop Vegetables

    Finely chop 1 medium onion, mince 3 cloves of garlic, peel and dice 1 carrot, and chop 1 medium bell pepper into small pieces.

  3. 3

    Prepare Spinach

    Wash 2 cups of spinach thoroughly and roughly chop.

Cooking

  1. 4

    Sauté Vegetables

    In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes until translucent. Add the minced garlic and cook for an additional minute.

  2. 5

    Add Carrots and Peppers

    Add the diced carrot and chopped bell pepper to the pot. Sauté for another 5 minutes, stirring occasionally.

  3. 6

    Toast Freekeh

    Add the rinsed freekeh to the pot and stir for about 2-3 minutes to lightly toast it with the vegetables.

  4. 7

    Add Liquids and Spices

    Pour in 2 cups of vegetable broth and add 1 tsp of cumin, 1 tsp of cinnamon, 1 tsp of salt, and 1 tsp of black pepper. Stir well to combine.

  5. 8

    Cook Pilaf

    Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer for about 20-25 minutes until the freekeh is tender and the liquid is absorbed.

  6. 9

    Add Spinach

    Stir in the chopped spinach and cook for an additional 2-3 minutes until wilted.

Serving

  1. 10

    Garnish and Serve

    Fluff the pilaf with a fork, then garnish with 1 tablespoon of chopped fresh parsley and 1 tablespoon of pine nuts before serving.

More from Perseid