A nourishing Syrian pilaf made by simmering smoked, dried green wheat with chicken stock and spices. Its smoky, nutty flavor makes it a hearty alternative to classic rice pilaf.
Sauté the onion in olive oil over medium heat until softened, about 8 minutes.
Add the freekeh, cumin, and cinnamon and sauté for 2 minutes.
Add the vegetable stock and salt and bring to a boil. Cover and simmer over low heat for 20 minutes.
Remove from the heat and let rest, covered, for 5 minutes.
Garnish with toasted almonds and serve hot.
Store in a covered container in the refrigerator for up to 4 days or in the freezer for up to 2 months. Reheat over low heat with a little water.
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