Name: Yemeni Roasted Green Wheat Pilaf with Lamb
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Yield: 4 servings
Cuisine: Yemeni
Ingredients: 2 tablespoons ghee or olive oil; 1.5 lbs boneless lamb shoulder, cut into 1-inch cubes; 1 large yellow onion, finely diced; 4 garlic cloves, minced; 2 tablespoons tomato paste; 3 medium ripe tomatoes, finely chopped (about 2 cups); 1 teaspoon fine sea salt, plus more to taste; 3 cups hot beef or chicken stock; 2 cups whole roasted green wheat (freekeh), rinsed and drained; 2 teaspoons hawaij spice blend; 0.5 teaspoon ground turmeric; 0.25 teaspoon ground cinnamon; 0.25 teaspoon freshly ground black pepper; 1 bay leaf; 0.25 cup chopped flat-leaf parsley and cilantro, to finish; Plain yogurt or labneh; Lemon wedges; Extra chopped herbs

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A signature Yemeni dish built on roasted green wheat simmered with tender lamb, ripe tomatoes, and a warm hawaij spice blend. The grains stay pleasantly chewy with a subtle smoky depth from the original roast. It is hearty enough to anchor a festive lunch yet simple enough for a weeknight.

Prep Time15 mins

Cook Time55 mins

Total Time70 mins

Servings4

Yield4 servings

Nutrition Facts

Per serving (estimated)

585 kcalCalories
22 gFat
7 gSaturated Fat
58 gCarbs
9 gFiber
7 gSugar
38 gProtein
720 mgSodium
880 mgPotassium
95 mgCalcium
4.8 mgIron
15 mgVitamin C
90 mcgVitamin A

Ingredients

For the lamb and base

2 tablespoons ghee or olive oil
1.5 lbs boneless lamb shoulder, cut into 1-inch cubes
1 large yellow onion, finely diced
4 garlic cloves, minced
2 tablespoons tomato paste
3 medium ripe tomatoes, finely chopped (about 2 cups)
1 teaspoon fine sea salt, plus more to taste
3 cups hot beef or chicken stock

For the roasted green wheat and spices

2 cups whole roasted green wheat (freekeh), rinsed and drained
2 teaspoons hawaij spice blend
0.5 teaspoon ground turmeric
0.25 teaspoon ground cinnamon
0.25 teaspoon freshly ground black pepper
1 bay leaf
0.25 cup chopped flat-leaf parsley and cilantro, to finish

For serving

Plain yogurt or labneh
Lemon wedges
Extra chopped herbs

Directions

Warm the ghee in a heavy pot or Dutch oven over medium-high heat. Pat the lamb cubes dry, then sear in batches until deeply browned on all sides, about 6 minutes total. Transfer to a plate.
Lower the heat to medium. Add the onion to the same pot and cook, stirring and scraping up the brown bits, until softened and golden, about 6 minutes. Stir in the garlic, tomato paste, chopped tomatoes, salt, turmeric, cinnamon, black pepper, and hawaij; cook until the tomatoes break down into a thick sauce, about 7 minutes.
Return the lamb and any juices to the pot along with the bay leaf. Pour in the hot stock and bring to a brisk simmer. Cover, reduce the heat to low, and cook gently for 25 minutes so the lamb becomes tender.
Stir in the roasted green wheat, making sure the grains are fully submerged. Cover and continue to simmer for 20 to 25 minutes, until the grains are tender yet still chewy and most of the liquid has been absorbed. If the mixture looks dry before the wheat is tender, splash in another 0.5 cup hot water.
Remove from the heat, rest covered for 5 minutes, then fluff with a fork. Taste and adjust salt. Sprinkle generously with the chopped parsley and cilantro.
Serve hot in shallow bowls with a spoonful of yogurt, a squeeze of lemon, and extra herbs on the side.

Cook’s Notes

Hawaij is a Yemeni mix of cumin, coriander, cardamom, black pepper, turmeric, and cinnamon; if you cannot find a blend, combine 1 tsp cumin, 0.5 tsp coriander, 0.25 tsp cardamom, and a pinch of cloves.
For deeper smoke, use cracked (not whole) roasted green wheat and toast it dry in the pot for 2 minutes before adding the stock.
Bone-in lamb shoulder adds more flavor; extend the simmer in step 3 to 40 minutes if using it.
Leftovers reheat well with a splash of stock; the flavors deepen overnight in the fridge.

DinnerSavoureux