Freekeh pilaf from Plenty (page 241) by Yotam Ottolenghi

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Notes about this recipe

  • dana_5jdpc7 on March 23, 2026

    Excellent

  • dinnermints on November 03, 2025

    Great flavor. Next time I'd chop the onion since slicing it thinly results in stringy onion bits in the pilaf. And even though it didn't say so (and didn't look it), my freekeh was perhaps more on the whole side; I had to cook it closer to 30-35 minutes for it to be sufficiently cooked. I would have loved to add the yogurt/pine nut component but ran out of time.

  • anniecc on March 23, 2024

    Really great recipe, such a comforting savoury flavour and simple to make. I served it with a roast cauliflower dish, which was a great combination. I used cracked freekeh and it was perfectly cooked in the stated time, if you use whole grain perhaps give it an extra few minutes.

  • DePollepel on August 29, 2021

    nice basis to add chicken or sausages. doubled the recipe for 5 people

  • Ganga108 on August 21, 2021

    Wonderful!!

  • Zosia on July 27, 2020

    This made an excellent side dish for lemon za'atar chicken (Falastin) and I quite liked the finished texture of the freekeh: cooked through but al dente. I omitted the yogurt and relied on the lemony chicken to provide a tangy element.

  • lorloff on March 09, 2019

    Used this technique which made really delicious freekeh. However since since I cannot use milk products I used the seasoning approach taken in Vegan Eats World page 306 substituting berbere from cayenne. It was really great. Highly recommended. Also added barberries to the raisins, ground coriander, berbere and finishing with cilantro.

  • anya_sf on September 04, 2017

    I had never cooked freekeh before, but enjoyed this dish. Made it as a side dish with lamb. Did not make the yogurt, as I served tzatziki on the side. I used chicken stock instead of vegetable, substituted dill for mint (there was already dill in the tzatziki), and omitted the pine nuts. I thought the freekeh needed an extra 5 min to simmer, but otherwise the directions worked. Tasty.

  • Rutabaga on October 06, 2016

    This was another dish that I enjoyed, but my husband and five-year-old were less impressed. It really depends on whether or not you like chewy whole grains. The gentle onion, spice, and herb flavor is really a nice match for a wide range of meals. I served it with leftover black garlic yogurt sauce from the Eggplant with Black Garlic recipe in Plenty More.

  • Melanie on October 04, 2014

    I liked the different textures and flavours in this pilaf. I agree with Jane's comment below that this should be served as a side dish, not the main.

  • Jane on April 10, 2012

    This was tasty but it wasn't a meal on its own. It really needs some protein alongside, a chicken breast or lamb chop which I know defeats the object of cooking from a vegetarian book. The freekah was very chewy after its allotted cooking time - next time I'll give it another 10 mins (and therefore add some more stock). The addition of fresh herbs at the end gave it a flavor boost it needed. The contrast with the lemony garlic yogurt was also a good touch.

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