Freekeh Pilaf with Almonds

By AislePrompt Editorial · Published 2026-10-14 · Updated 2026-10-14

Smoky cracked green wheat simmered in vegetable broth with caramelized onions, cinnamon and allspice, then topped with toasted almonds and fresh herbs. It's a hearty, nutty pilaf that works as a main course or a festive side. This Syrian-inspired vegetarian recipe, ready in about 60 minutes, pairs cracked freekeh, rinsed, extra-virgin olive oil, unsalted butter for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 430 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 1/2 cups cracked freekeh, rinsed
• 2 tbsp extra-virgin olive oil
• 1 tbsp unsalted butter
• 2 medium yellow onions, thinly sliced
• 2 garlic cloves, minced
• 1/2 tsp ground cinnamon
• 1 tsp ground allspice
• 1/2 tsp ground cumin
• 3 cups low-sodium vegetable broth
• 1 large carrot, finely diced
• 1/2 cup slivered almonds
• 1/4 cup golden raisins
• 1/3 cup fresh flat-leaf parsley, chopped
• 2 tbsp fresh mint, chopped
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 cup plain yogurt, for serving

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Toast the almonds in a dry skillet over medium heat for 3-4 minutes, stirring often, until golden. Set aside.
2. Step 2: Heat the olive oil and butter in a heavy-bottomed pot over medium heat. Add the onions and a pinch of salt and cook for 15 minutes, stirring now and then, until deeply golden and caramelized. Set aside about a third of the onions for garnish.
3. Step 3: Add the garlic and carrot to the pot and cook for 2 minutes. Stir in the cinnamon, allspice and cumin and cook for 30 seconds until fragrant.
4. Step 4: Add the drained freekeh and stir for 2 minutes to toast it lightly. Pour in the broth, add the salt and pepper, and bring to a boil.
5. Step 5: Cover, turn the heat down to low, and simmer for 20-25 minutes until the freekeh is tender and the liquid is absorbed. Stir in the raisins, take the pot off the heat, and let it rest, covered, for 10 minutes.
6. Step 6: Fluff with a fork and fold in the parsley and mint. Spoon onto a platter and top with the reserved onions and toasted almonds. Serve warm with yogurt on the side.