Name: Instant Pot Freekeh Pilaf with Dates and Pistachios
Total time: 30 min
Ingredients: 2 tablespoons extra-virgin olive oil , plus extra for drizzling; 1 shallot , minced; 1½ teaspoons grated fresh ginger; ½ teaspoon table salt; ¼ teaspoon ground coriander; ¼ teaspoon ground cumin; ¼ teaspoon pepper; 1¾ cups water; 1½ cups cracked freekeh , rinsed; 3 ounces pitted dates , chopped (½ cup); ¼ cup shelled pistachios , toasted and coarsely chopped; 1½ tablespoons lemon juice; ¼ cup chopped fresh mint

Why This Recipe Works

For a pilaf that accentuates freekeh's earthiness, we paired it with warm spices and refreshing mint. A quick sauté of the aromatics in the Instant Pot was sufficient to soften a shallot and bloom the spices, and then we just had to add the freekeh and water and cook under pressure. Studded with sweet dates and toasted pistachios, our pilaf was a hearty, healthful option for a unique side or satisfying lunch.

Before You Begin

You can find freekeh in the grain aisle or natural foods section of most well-stocked supermarkets; it is sometimes spelled frikeh or farik. Do not substitute whole freekeh, as it requires a different cooking method and will not work in this recipe.

Instructions

Using highest sauté function, heat oil in Instant Pot until shimmering. Add shallot, ginger, salt, coriander, cumin, and pepper and cook until shallot is softened, about 2 minutes. Stir in water and freekeh.

Lock lid in place and close pressure release valve. Select high pressure cook function and cook for 4 minutes. Turn off Instant Pot and quick-release pressure. Carefully remove lid, allowing steam to escape away from you.

Add dates, pistachios, and lemon juice and gently fluff freekeh with fork to combine. Season with salt and pepper to taste. Transfer to serving dish, sprinkle with mint, and drizzle with extra oil. Serve.