Sweet Spiced Freekeh Pilau

"Think veggie mince or haggis. Can be enjoyed by itself with herbs and dollop of yoghurt or try making pie with a tahini crust (Siniyah)." - Neil Campbell

Freekeh 160g
Garlic, sliced #6
Shallots sliced 240g
Chestnut mushroom 100g
Cumin seeds 1 tsp
Coriander seeds 1 tsp
Allspice ¼ tsp
Cinnamon powder ¼ tsp
Black pepper #4 grinds
Aleppo chilli ¼ tsp
Fresh Thyme #2 sprigs
Bay leaf torn #2
Hot Water 320ml
Vegetable oil 2TBS
Olive oil 2tbsp
Salt ½ tsp
Method

Preheat the oven to 160 degrees.

Caramelise shallots in oil until golden over medium heat, adding a splash of water to the glazed pan if becoming dry and burning.

As this is cooking toast and grind the whole coriander and cumin seeds. Now add garlic, thyme and mushrooms and cook for a further 5 to 10 mins.

Now add spice mix and cook till fragrant remove from heat. Add freekeh and hot water. Pour this into a high sided oven tray and cover it tight with tin foil.

Cook in the oven at 40 mins. Rest with foil on for another 40 mins. To finish fork mix and chill.

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