A dish from Iraq's rural tables, this stew slow-cooks roasted green wheat freekeh with red lentils, onion and cumin in a pressure cooker. The whole-grain freekeh gives the dish a nutty flavour and a hearty texture.
Heat the olive oil in the pressure cooker and sauté the onion for 6 minutes until translucent, then add the garlic and cumin and stir for 1 more minute.
Add the drained freekeh and red lentils to the pot and toast for 1 minute, then pour in the beef stock and salt.
Seal the lid, and once it starts whistling lower the heat and cook for 25 minutes until the freekeh is fully tender, then let the pressure release naturally.
Soak the freekeh in plenty of water for at least 2 hours before you start cooking, then drain; this soak lets the whole grain soften evenly even under pressure.
Soak the freekeh for at least 2 hours before cooking, or it will not soften fully even in the pressure cooker. Allergens: this recipe contains wheat (gluten).
If you cannot find freekeh, bulgur works as a substitute; shorten the cooking time by 10 minutes since bulgur softens faster than freekeh.
Admin DadaGastro · verified in test kitchenFirik ilk kez denedim, kimyonlu kokusu tüm mutfağı sardı ve tam tahıllı dokusu bulgurdan çok daha doyurucu geldi.
Firik bulamadığım için editör notundaki gibi bulgur kullandım ve süreyi 10 dakika kısalttım ama bulgur beklediğimden çok daha fazla dağıldı, yemek lapaya döndü. Bir dahaki sefere süreyi daha da azaltmam gerekiyor.
Firiği tam 2 saat yerine 3 saat ıslattım çünkü akşam işten geç geldim, sonuç hiç zarar görmedi, aksine daha eşit pişti. Duduklu tencerede 25 dakika tam yeterli oldu, firik hem cevizimsi hem yumuşacıktı.
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