Ingredients
- 1 cup freekeh
- 4 cups vegetable broth
- 1 cup water
- 1 tablespoon olive oil
- 2 tablespoons tomato paste
- ½ teaspoon paprika
- ¼ teaspoon cumin
- ¼ teaspoon ground turmeric
- salt and ground black pepper to taste
Why This Recipe Is So Easy To Love
This dish combines the nutty flavor of freekeh with the fresh, vibrant taste of ripe tomatoes. It’s both hearty and healthy, making it a perfect choice for a satisfying meal. The blend of textures and colors makes it as pleasing to the eyes as it is to the palate.
Tips For Best Results
- Rinse the freekeh well before cooking to remove any dust or debris.
- Use ripe, firm tomatoes for the best flavor and texture.
- Let the cooked freekeh rest covered for a few minutes to absorb all the flavors fully.
- Use ripe, firm tomatoes for the best flavor and texture.
- Let the cooked freekeh rest covered for a few minutes to absorb all the flavors fully.
Directions
Rins the freekeh well, then soak it in a bowl of water for about 10 minutes. After that, drain it and set aside. In a large pot, combine the vegetable broth, water, and olive oil, and bring everything to a boil. Once boiling, add the freekeh along with the tomato paste, paprika, cumin, turmeric, salt, and black pepper. Give it a good stir and let it come back to a boil. Turn the heat down to medium-low and let it simmer gently, stirring now and then, until most of the liquid is gone and the freekeh is tender—this should take around an hour. When it’s done, remove the pot from the heat and let it sit for about five minutes. Finally, fluff the freekeh with a fork before serving.
Serving Ideas
Serve this dish warm as a main course or as a side alongside grilled meats or roasted vegetables. A dollop of yogurt or a sprinkle of fresh herbs like parsley or mint can add a refreshing touch. It also pairs well with a simple green salad.
How To Refrigerate This Dish
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water to keep it moist. This dish can also be frozen for up to a month; thaw overnight in the fridge before reheating.
