Freekeh with Herbs and Preserved Lemon

Ingredients

Equipment Needed

• •Medium saucepan with lid
• •Fine-mesh strainer
• •Large wide serving bowl

Instructions

1. 1

   Rinse the freekeh

   Pour the freekeh into a fine-mesh strainer and rinse under cold running water, swirling with your hand until the water runs clear. This removes dust and any chaff from the roasting process. Let it drain while you bring your cooking water to a boil.

2. 2

   Cook the grain

   Combine the rinsed freekeh, water, and one teaspoon of salt in a medium saucepan. Bring to a boil, then reduce to a gentle simmer. Cover and cook for 20 to 25 minutes until the grains are tender but still have pleasant resistance, like al dente pasta. The freekeh should not be mushy. Drain any excess water.

   Cracked freekeh cooks faster than whole. If you have whole freekeh, add 15 minutes to the cooking time.
3. 3

   Spread and cool slightly

   Transfer the cooked freekeh to a large, wide bowl and spread it out. Drizzle with a tablespoon of olive oil and toss gently. Let it cool until warm, not hot. Warm grain absorbs the dressing better than cold, but hot grain will wilt your herbs before you want them to.

4. 4

   Prepare the preserved lemon

   Cut the preserved lemon in half and scoop out the soft pulp and seeds, discarding them. You want only the rind, where the flavor lives. Rinse the rind briefly to remove excess salt, then mince it finely. You should have about two tablespoons. The pieces should be small enough to distribute through every bite.

   If your preserved lemons are very salty, soak the rind in cold water for five minutes before mincing.
5. 5

   Chop the herbs

   Gather your parsley, mint, and dill on your cutting board. Chop them together, not too fine. You want pieces large enough to see and taste, small enough to mix through the grain. The herbs should look generous, almost reckless. This is a salad where green should dominate.

6. 6

   Dress and toss

   Add the remaining olive oil and lemon juice to the warm freekeh. Toss to coat. Add the minced preserved lemon, sliced scallions, and Aleppo pepper. Toss again. Finally, add the herbs and fold them through gently, coating everything without bruising the leaves.

7. 7

   Taste and adjust

   This is the most important step. Taste. The preserved lemon brings salt, so you may need none, or you may need more. Add fresh lemon juice if it needs brightness. Add black pepper. Taste again. The balance should be smoky grain, bright lemon, and the green freshness of herbs in equal measure.

8. 8

   Rest and serve

   Let the salad sit for at least fifteen minutes before serving. It improves with time as the flavors meld. Serve at room temperature, drizzled with a final thread of olive oil. This salad is better after an hour than it is immediately, and better still the next day.

Chef Tips

• •Buy herbs with roots attached if you can find them. They stay alive longer, and aliveness is what we are after. Store them upright in a jar of water on your counter, not wilting in the refrigerator drawer.
• •Preserved lemons are easy to make at home with just lemons, salt, and time. Start a jar now and you will have them ready in three weeks. The ones you make will taste better than any you can buy.
• •This salad travels beautifully. Pack the grain mixture and bring extra herbs to fold in just before serving if you want maximum freshness at a gathering.
• •If fresh Aleppo pepper is unavailable, a small pinch of crushed red pepper flakes with a tiny bit of sweet paprika approximates the warmth without the bite.
• •In winter, when fresh herbs are less vibrant, add a handful of toasted pistachios or almonds for texture and richness. The grain can carry more weight in colder months.

Advance Preparation

• •The dressed salad keeps refrigerated for up to three days. Bring to room temperature before serving and add a splash of fresh lemon juice and a drizzle of olive oil to revive it.
• •The freekeh can be cooked up to two days ahead and refrigerated. Bring to room temperature and fluff before adding dressing and herbs.
• •Preserved lemons keep indefinitely in their brine in the refrigerator. A single jar will last you through dozens of dishes.

Frequently Asked Questions

Nutrition Information

1 serving (about 175g)