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Kamut Pilaf with Herbs and Nuts Recipe

Middle Eastern · Side dish · 65 min total

A hearty and aromatic pilaf made with nutty Kamut grains, fresh herbs, and toasted nuts, perfect as a side dish or light main course.

Ingredients

• 1 cup Kamut grains, soaked overnight and drained
• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/4 teaspoon ground cinnamon
• 2 cups vegetable broth or water
• 1/2 teaspoon salt
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh mint
• 1/4 cup chopped fresh cilantro
• 1/3 cup toasted pine nuts or slivered almonds
• 1/3 cup dried currants or chopped dried apricots (optional)

Instructions

1. Drain the soaked Kamut and rinse well.
2. In a large saucepan, heat olive oil over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more.
3. Stir in cumin, coriander, and cinnamon; cook for 30 seconds until fragrant.
4. Add the Kamut, broth, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 45-50 minutes, until Kamut is tender and liquid is absorbed.
5. Remove from heat and let stand covered for 5 minutes. Fluff with a fork.
6. Stir in fresh herbs, toasted nuts, and dried fruit if using. Adjust seasoning with salt and pepper. Serve warm or at room temperature.

Tips

• Toasting nuts: Place nuts in a dry skillet over medium heat, stirring frequently until golden, about 3-5 minutes.
• This pilaf can be made ahead and reheated gently with a splash of broth.
• For a vegan version, use vegetable broth and omit any butter.

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