Hearty Roasted Wheat Upside-Down Pilaf – Ready in 45 Minutes

Freekeh Upside‑Down Cake with Chicken

Experience a flavor explosion with this classic Middle Eastern dish: toasted freekeh grains layered over tender, spiced chicken and finished with crunchy nuts and a cool cucumber‑yogurt salad. It’s hearty, aromatic, and perfect for a family dinner.

Ingredients

• 6 chicken pieces (boneless or bone‑in)
• 4 cups freekeh, rinsed and drained
• 1 medium onion, shredded
• 2 tablespoons ghee (or clarified butter)
• ¼ cup corn oil
• Salt & pepper, to taste
• 3 bay leaves
• 5 cardamom pods
• ½ clove of cloves (optional)
• 1 cinnamon stick
• ½ cup nuts (e.g., walnuts, pistachios), toasted
• For garnish: sliced cucumbers drizzled with yogurt (optional)

Instructions

1. Soak: Rinse the chicken, then soak it with a sprinkle of salt and a few minutes of water for cleanliness.
2. Peel: Strip the onion skin and shred it into fine strands.
3. Boil: Place the chicken in a deep pot, cover with water at room temperature, bring to a gentle boil, and skim off any foam. Add bay leaves, cardamom, cinnamon, pepper, shredded onion, and salt. Cook until the chicken is tender.
4. Roast: Transfer the chicken to a baking dish, brush the surface with corn oil, and roast in a preheated oven until golden brown.
5. Strain: Reserve the cooking broth; set aside.
6. Wash: Thoroughly rinse the freekeh, then drain it in a sieve.
7. Fry: Heat a splash of corn oil in a pan and fry the nuts until crisp. Set aside.
8. Sauté: In a deep pot, melt the ghee, add the shredded onion, salt, and a touch of oil. Sauté until the onion softens. Stir in the freekeh, then cook for 10 minutes over low heat.
9. Simmer: Add the reserved broth, salt, pepper, and cover the pot. Let it simmer slowly, adding a little water (about ⅓ cup at a time) if the grains absorb too much liquid before they’re fully cooked.
10. Serve: Layer the cooked freekeh in a large flat dish, top with the roasted chicken, and sprinkle with toasted nuts. Pair with a cucur­mine‑yogurt salad for a refreshing finish.

Nutrition (per serving)

Calories 520 kcal · Protein 25 g · Carbs 70 g · Fat 18 g · Fiber 10 g

Tips & Variations

• Swap chicken for lamb or beef for a richer flavor – roast the meat after pre‑cooking.
• Add chickpeas to the freekeh mixture for extra protein.
• Combine freekeh with a splash of rinsed rice for a mixed‑grain twist.