DinnerKurdishMedium

Kurdish Freekeh Pilaf with Lamb and Caramelized Onions

Savor the rich flavors of Kurdish Freekeh Pilaf, cooked with tender lamb and sweet caramelized onions in 50 minutes.

This freekeh pilaf combines the nutty flavor of ancient grains with tender lamb and sweet caramelized onions for a harmonious dish.

Why This Recipe Works

Flavor Depth: The caramelization of onions enhances sweetness, complementing the savory lamb.
Nutty Texture: Freekeh provides a unique chewy texture that contrasts beautifully with tender lamb.
Balanced Seasoning: A blend of cumin and coriander gives the dish warmth and complexity.

Chef's Pro Tip: For optimal flavor, let the pilaf sit covered for a few minutes after cooking to allow the ingredients to meld.

2026-09-02

Recipe by MsPinaQ

0(0 reviews)

Prep Time

20 min

Cook Time

30 min

Total Time

50 min

Servings

1
In a large pot, heat 2 tablespoons of olive oil over medium heat. Add cubed lamb and brown on all sides.
2
Remove lamb and add remaining olive oil. Sauté onions until golden and caramelized, about 10 minutes.
3
Stir in cumin, coriander, salt, and pepper, cooking for 1-2 minutes to release the spices' aromas.
4
Add freekeh and browned lamb back to the pot. Pour in chicken broth and bring to a boil.
5
Reduce heat to low, cover, and simmer for 25 minutes or until freekeh is tender and liquid is absorbed.
6
Remove from heat and let sit covered for 5 minutes. Fluff with a fork and stir in chopped parsley before serving.